Where boned turkey and chicken is served so frequently for lunch that it is no rarity, the easiest ana quickest way of stuffing may perhaps be as good as the best; a boned tutkey then becomes a fraud, if considered as turkey while it may be very good if regarded as sausage, for the most available material is a common sausage meat to fill up the space formerly occupied by the frame of the fowl. Next to that and perhaps the oft-enese used is a mixture of selected lean veal and fat salt pork minced into a sort of veal sausage, well seasoned and served up in the turkey. That can be made by any person without special directions.

Another and better way is to bone two turkeys or a turkey and chicken and put the two in one, being careful to have the inside chicken or small turkey quite young and tender. Season well without cutting or mincing, lay one on the other, place a few strips of fat pork about as thick as a pencil, lengthwise, and half a dozen hard-boiled yolks, gather up and sew in shape. When cooked, pressed and sliced this will be all turkey or chicken and better liked than the sausage business.

For something more elaborate for a little party supper or lunch the following may be relied upon to make a nice dish, worth ornamenting.