A little water should be put into the dripping pan, when the meat is put down to roast. For a gravy to the turkey, take the liquor that the inwards are boiled in, put into it a little of the turkey drippings, set it where it will boil, thicken it with a little flour and water, previously mixed smooth. Season it with salt, pepper, and sweet herbs if you like. Many cooks boil them whole, but it is not a good plan, as the outside gets done too much, before the inside is cooked sufficiently. Cold boiled parsnips are good cut in slices, and fried brown.
French Rolls Turn a quart of lukewarm milk on to a quart of flour.
Melt a couple of ounces of butter, and put to the milk and flour, together with a couple of eggs, and a tea-spoonful of salt. When cool, stir in half a tea-cup of yeast, and flour to make it stiff enough to mould up. Put it in a warm place. When stewed soft, turn off the water, and let the pumpkin steam, over a slow fire, for fifteen or twenty minutes, taking care that it does not burn. Take it from the fire, and strain it, when cool, through a sieve.