Singe and clean a fat turkey. Season well with salt and pepper. Chop the giblets; add some chopped veal and pork, 1 onion, 2 cloves of garlic and parsley chopped, salt and pepper. Mix with 2 EGGS and stuff the turkey. Put in the dripping-pan with some hot water. Dredge with flour; let bake until done. Baste often with the Sauce. Serve the turkey with the Dressing. Garnish with boiled beets sliced thin.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)