Water, according to the following Receipts, which I had from _France._ To make a Ragout of Morilles. The Morilles being fresh gather'd, take off the Roots, and wash them in many Waters, for the Wrinkles in their Tops harbour a great deal of Dirt and Sand; then slit them lengthways, and fry them a little in a Stew-pan, with Butter or Hogs-Lard, letting either be very hot when you put in the Morilles; then let them drain, and put them in a fresh Stew-pan with Gravey, in which shred some Parsley and Cherville very small, with a young Onion, some Salt, and a little Nutmeg: let these stew gently, and send them to the Table garnish'd with slices of Lemmon, or they may be sent to the Table in Cream, as we have already mentioned concerning other things in the same manner. To fry the Morilles. Prepare your Morilles as directed in the former Receipt, and boil them in a little Gravey gently; when they begin to be tender, take them out of the Liquor, and flower them very well, then fry them in Hog's-Lard: when they are thus prepared, make a Sauce for them of the Liquor or Gravey the Morilles were stew'd in, season'd with Salt, Nutmeg and a little Juice of Lemmon. The following Directions I had from a Gentleman in _Suffolk._ The Turkey is now in good Season, and may be either boiled or roasted; when it is boiled, it is most commonly served with Oyster-Sauce, and when it is designed for roasting, it may be larded with fine Fat of Bacon on the Breast, or else well strew'd with Crumbs of Bread, having first made a Farce to fill the Hollow of the Neck, where the Crop lay; this Farce may be made of grated Bread, Spice, Salt, butter'd Eggs, and some sweet Herbs powder'd, the whole well mix'd and bound with the Yolk of a raw Egg; or the Liver of a Fowl may be boiled and chop'd small and put into it. The Receipt as I receiv'd it directs Beef-Suet chop'd small instead of butter'd Eggs; but Mr. _John Hughs,_ a noted Cook in _London,_ tells me that Suet should be avoided in these Farces, because it is apt to cool too soon, and offend the Roof of the Mouth, and therefore directs butter'd Eggs in their stead. As for the Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and All-spice boiled together and strained.