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Classic
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page 71
baste them with lard: if your fire be very hot, they will roast in twenty
minutes; and the quicker they are roasted, the better they will taste. Just
before you take them from the spit, dust them with flour and baste them. Get
ready some gravy made of the gizzards and pinions, a large blade of mace, a few
pepper corns, a spoonful of catsup, a tea-spoonful of lemon pickle; strain it
and pour it on the ducks, and send onion sauce in a boat.
TO BOIL A TURKEY WITH OYSTER SAUCE.
GRATE a loaf of bread, chop a score or more of oysters fine, add nutmeg, pepper
and salt to your taste, mix it up into a light forcemeat with a quarter of a
pound of butter, a spoonful or two of cream, and three eggs; stuff the craw with
it, and make the rest into balls and boil them; sew up the turkey, dredge it
well with flour, put it in a kettle of cold water, cover it, and set it over the
fire; as the scum begins to rise, take it off, let it boil very slowly for half
an hour, then take off your kettle and keep it closely covered; if it be of a
middle size, let it stand in the hot water half an hour, the steam being kept
in, will stew it enough, make it rise, keep the skin whole, tender, and very
white; when you dish it, pour on a little oyster sauce, lay the balls round, and
serve it up with the rest of the sauce in a boat.
N. B. Set on the turkey in time, that it may stew as above; it is the best way
to boil one to perfection. Put it over the fire to heat, just before you dish it
up.
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