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Classic
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page 249
crumble the bread fine, add half a pound melted butter, or more if to be very
rich, and a tea-spoon each of salt and pepper or enough to season rather highly;
drain off liquor from a quart of oysters, bring to a boil, skim and pour over
the bread-crumbs, adding the soaked crusts and one or two eggs; mix all
thoroughly with the hands, and if rather dry, moisten with a little sweet milk;
lastly add the oysters, being careful not to break them; or first put in a
spoonful of stuffing, and then three or four oysters, and so on until the turkey
is filled; stuff the breast first. Flour a cloth and place over the openings,
tying it down with a twine; spread the turkey over with butter, salt and pepper,
place in a dripping-pan in a well-heated oven, add half a pint hot water, and
roast two hours, basting often with a little water, butter, salt and pepper,
kept in a tin for this purpose and placed on the back of the stove. A swab made
of a stick with a cloth tied on the end, is better than a spoon to baste with.
Turn until nicely browned on all sides, and about half an hour before it is
done, baste with butter and dredge with a little flour--this will give it a
frothy appearance. When you dish the turkey if there is much fat in the pan,
pour off most of it, and add the chopped giblets previously cooked until tender,
and the water in which they were cooked now stewed down to about one pint; place
one or two heaping table-spoons flour (it is better to have half of it browned)
in a pint bowl, mix smooth with a little cream, fill up bowl with cream or rich
milk and add to the gravy in the pan; boil several minutes, stirring constantly,
and pour into the gravy tureen; serve with currant or apple jelly. A turkey
steamed in this way does not look so well on the table, but is very tender and
palatable. It is an excellent way to cook a large turkey.
ENGLISH ROAST TURKEY.
Kill several days before cooking, prepare in the usual manner, stuff with
bread-crumbs (not using the crusts) rubbed fine, moistened with butter and two
eggs, seasoned with salt, pepper, parsley, sage, thyme or sweet marjoram; sew
up, skewer, and place to roast in a rack within a dripping-pan; spread with bits
of butter, turn and baste frequently with butter, pepper, salt and water; a few
minutes before it is done glaze with the white of an egg; dish
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