How To Roast A Turkey With Oysters

When it is trussed for roasting, cut the liver to pieces and set it over the fire in a stew-pan, with half a pint of oysters washed, and their liquor, which must be strained, some pepper and salt, two bay leaves, two blades of mace, a piece of butter rolled in flour. Let these stew very gently about ten minutes, and then take them off. Singe the turkey and stuff it with oysters, cover the paper over it, spit it, and lay it down to a good fire, but at a distance. While it is roasting set on a stew-pan with half a pint of essence of ham; take a pint of oysters, throw them into boiling water; take off the beards, then put them into the essence of ham; add a little lemon juice, give them a boil. When the turkey is done and in the dish, pour the sauce over it.

Imitation Boned Turkey

Chop fine three and a half pounds of lean veal, and a quarter of a pound of pickled pork. Beat two eggs light, mince a bunch of parsley fine, roll six crackers, and add these ingredients to the chopped meat. Season the whole with half a teaspoonful of salt and one grated nutmeg. Mix all together thoroughly. Make the meat into two rolls, place them side by side in a pan, and sprinkle dry bread crumbs over them. Put a very little water in the pan, place it in a moderate oven and bake it at least two hours and a half. While cooking, baste with the gravy in the pan.

Turkey Hashed

Mix some flour with a piece of butter, stir it into some cream and a little veal gravy till it boils up. Cut the turkey in pieces, not too small, put it into the sauce, with grated lemon peel, white pepper, and mace (pounded); a little mushroom powder or catsup. Simmer it up. Oysters may be added.

Roast Goose

Clean your goose, wash it, and wipe it dry, then season it with pepper and salt, both inside and out. Make a dressing of bread crumbs, pepper, salt, butter, a little sweet marjoram and some onions finely minced. Fill the goose with this dressing, truss it firmly, and put it on the spit. Whilst it is roasting, baste it with butter, and be careful not to let it burn. Clean the giblets, put them on in a stew-pan, with very little water, some salt and pepper, and boil them. Add the liquor they were boiled in to the gravy which dripped from the goose. Thicken it with some butter rolled in flour, let it boil a few minutes; add more pepper and salt, if necessary. Pour this gravy in the boat, and serve it with the goose. Some prefer a little sage added to the dressing in place of the sweet marjoram. A very good dressing for roast goose is to substitute potatoes boiled and finely mashed instead of the bread crumbs, then add the pepper, salt, onions and sweet marjoram as before.