796. Boiled Turkey, Celery Sauce.
—Exactly the same as for No. 795, substituting for garnishing one pint of hot celery sauce (No. 200), served separately.
797. Boiled Turkey, Oyster Sauce.
—Proceed as for No. 795, serving with one pint of hot oyster sauce (No. 173), separately.
798. Boiled Turkey, Egg Sauce.
—The same as for No. 795, serving with one pint of hot egg sauce (No. 161), separately.
799. Boiled Turkey à la Baltimore.
—Serve a boiled turkey as for No. 795, garnishing it with half a head of cooked and hot cauliflower, one good-sized cooked carrot, cut in slices, and six cooked small onions, all neatly arranged around the dish, with half a pint of hot Allemande sauce (No. 210), served separately.