To Boil a Turkey with Oyster Sauce

Ingredients

• 1 loaf bread
• 20 oysters oysters
• nutmeg
• pepper
• salt
• 1/4 pound butter
• 1 spoonful cream
• 3 eggs
• 1 whole turkey
• flour
• oyster sauce

Instructions

1. Grate a loaf of bread and chop a score or more of oysters fine.
2. Add nutmeg, pepper and salt to your taste.
3. Mix it up into a light forcemeat with a quarter of a pound of butter, a spoonful or two of cream, and three eggs.
4. Stuff the craw with it, and make the rest into balls and boil them.
5. 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.
6. As the scum begins to rise, take it off, then let it boil very slowly for half an hour.
7. 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, and keep the skin whole, tender, and very white.
8. 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.
9. 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.