To Boil a Turkey with Oyster Sauce

Ingredients

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

Instructions

1. Grate a loaf of bread and chop oysters fine. Mix the bread and oysters together with nutmeg, pepper, and salt to taste. Work in a quarter pound of butter, one or two spoonfuls of cream, and three eggs to form a light forcemeat.
2. Stuff the turkey's craw with this mixture. Form the remaining forcemeat into balls and set aside for boiling.
3. Sew up the turkey and dredge it well with flour. Place it in a kettle of cold water, cover, and set over the fire. As the scum begins to rise, skim it off. Let the turkey boil very slowly for half an hour, then remove the kettle from the fire and keep it closely covered.
4. If the turkey is of middle size, let it stand in the hot water for half an hour with the steam kept in. This steaming will cook it through, make it rise well, keep the skin whole, tender, and very white.
5. Boil the forcemeat balls separately. When ready to serve, put the turkey over the fire briefly to heat it. Dish the turkey, pour a little oyster sauce over it, lay the balls around it, and serve the rest of the sauce in a boat.