To stew a Turkey brown.
WHEN you have drawn the craw out of your turkey, and take out the entrails, that the turkey may appear whole, and take all the bones out of the body very carefully, the rump, legs, and wings are to be left whole, then take the crumb of a penny loaf, and chop half a hundred of oysters very small, with half a pound of beef marrow, a little lemon peel cut fine, and pepper and salt, mix them well up together with the yolks of four eggs, and stuff your turkey with it, sew it up, and lard it down each side with bacon, half roast it, then put it into a tossing-pan with two quarts of veal gravy, and cover it close up; when it has stewed one hour, add a spoonful of mushroom catchup, half an anchovy, a slice or two of lemon, a little Chyan pepper, and a bunch of sweet herbs; cover them close up again, and stew it half an hour longer, then take it up and skim the fat off the gravy, and strain it; thicken it with flour and butter, let it boil a few minutes, and pour it hot upon your turkey: lay round it oyster patties, and serve it up.