1.   Add wine and stock to roasting pan and bring to a boil, scraping up any brown bits.

2.   Arrange cups in roasting pan and fill pan with hot water until water reaches halfway up sides of cup.

3.   Beat eggs and milk together and stir into mixture in roasting pan.

4.   Add wine to roasting pan and bring to boil over high heat, scraping up any browned bits.

5.   Add wine to roasting pan and deglaze over moderate heat, scraping up brown bits.

6.   Add contents of roasting pan to bowl of drippings.

7.   Coarsely chop the fat, and place in a small roasting pan.

8.   Discard turkey neck and giblets from pan juices in roasting pan.

9.   Heavily season roast on all sides with salt and pepper, and place, fat side up, in roasting pan.

10.   In her dining room, right, Mrs. Luther Whitehall dries seeds for the spring and herbs for year-round use in roasting pans.