N.B. Set on the turkey in time, that it may stew as above; it is the
best way to boil one to perfection. Put it over the fire to heat, just
before you dish it up.
* * * * *
TO MAKE SAUCE FOR A TURKEY.
As you open the oysters, put a pint into a bowl, wash them out of their
own liquor, and put them in another bowl; when the liquor has settled,
pour it off into a sauce pan with a little white gravy, and a
tea-spoonful of lemon pickle--thicken it with flour and a good lump of
butter; boil it three or four minutes, put in a spoonful of good cream,
add the oysters, keep shaking them over the fire till they are quite
hot, but don't let them boil, for it will make them hard and appear
small.
* * * * *
TO ROAST A TURKEY.
Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of
a pound of beef suet shred fine, a little sausage meat or veal scraped
and pounded very fine, nutmeg, pepper, and salt to your taste; mix it
lightly with three eggs, stuff the craw with it, spit it, and lay it
down a good distance from the fire, which should be clear and brisk;
dust and baste it several times with cold lard; it makes the froth
stronger than basting it with the hot out of the dripping pan, and makes
the turkey rise better; when it is enough, froth it up as before, dish
it, and pour on the same gravy as for the boiled turkey, or bread sauce;
garnish with lemon and pickles, and serve it up; if it be of a middle
size, it will require one hour and a quarter to roast.
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