|
Classic
Cook Books
< last page | next page >
page 56
inside again with salt and pepper. Make the stuffing as follows: Take a loaf of
stale bread take off the crust and soften it in a pan of boiling water; drain
off immediately and cover closely; crumble the soft part of the bread very fine,
and add a half pound melted butter, or more if to be very rich, and a teaspoon
each of salt and pepper. Drain off the liquor from a quart of nice oysters,
bring to a boil, skim and pour over the bread crumbs, adding the soaked crust
and one or two eggs; mix thoroughly with the hands, and if too dry, moisten with
a little 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, stuffing the breast first. Flour a small cloth and
place over the openings, tying down with twine; spread the turkey all over with
butter, salt and pepper; place in a dripping-pan in a well heated oven; add a
half pint water and roast two hours, basting often with a little water, butter
salt and pepper, kept warm a tin placed on the bark the stove. A swab is better
than a spoon to baste with. Turn
< last page | next page >
Classic
Cook Books
|
