Roast Turkey Poults

Ingredients

• Turkey poult
• butter

Instructions

1. _Choosing and Trussing_.--Choose a plump bird, and truss it in the following manner:--After it has been carefully plucked, drawn, and singed, skin the neck, and fasten the head under the wing;
2. turn the legs at the first joint, and bring the feet close to the thighs, as a woodcock should be trussed, _and do not stuff it_.
3. _Mode_.--Put it down to a bright fire, keep it well basted, and at first place a piece of paper on the breast to prevent its taking too much colour.
4. About 10 minutes before serving, dredge it lightly with flour, and baste well;
5. when nicely frothed, send it to table immediately, with a little gravy in the dish, and some in a tureen.
6. If at hand, a few water-cresses may be placed round the turkey as a garnish, or it may be larded.