Turkies.
A Turkey should not be dressed till three or four days
after being killed, as it will otherwise not boil white,
neither will it eat tender. When you have plucked it,
draw it at the rump, cut off the legs, put the ends of
the thighs into the body, and tie them with a string.
Having cut off the head and neck, grate a penny loaf,
chop fine about a score of oysters, shred a little lemon-
peel, and put in a sufficient quantity of salt, pepper,
and nutmeg. Mix these up into a light force-meat,
with a quarter of a pound of butter, three eggs, and a
spoonful or two of cream. Stuff the craw of the turkey
with one part of this composition; the other must be
made into balls and boiled. When you have sewed up
the turkey, and dredged it with flour, put it into a kettle
of cold water; cover it close, set it over the fire, and
when the scum begins to rise, take it clean off, and then
cover the kettle close. If a young one of a moderate size,
let it boil very slowly for half an hour; then take off
your kettle, and let it stand for some time close covered,
when the steam being confined, will sufficiently do it.
When you dish it up, pour a little of your oyster sauce over
it; lay the force-meat balls round it, and serve it up with
the rest of the sauce in a boat.---Garnish your dish with
barberries and lemon.
The best sauces for a boiled turkey are, good oyster
and celery sauce.---Make the oyster-sauce thus: Take a
pint of oysters, strain the liquor from them, and beard
and wash them in cold water. Pour the liquor clear off
into a stew-pan, and put in the oysters with a blade of
mace, some butter rolled with flour, and a quarter of a
lemon. When they boil up, put in half a pint of cream,
and boil the whole gently together. Take the lemon
and mace out, squeeze the juice of the lemon into the
sauce, and serve it up in your boats or basins.---Make
the