TO MAKE SAUCE FOR A TURKEY.
As you open the oysters, put a pint into a bowl, wash them out of their own liquor, and put them in another bowl; when the liquor has settled, pour it off into a sauce pan with a little white gravy, and a tea-spoonful of lemon pickle—thicken it with flour and a good lump of butter; boil it three or four minutes, put in a spoonful of good cream, add the oysters, keep shaking them over the fire till they are quite hot, but don’t let them boil, for it will make them hard and appear small.
TO ROAST A TURKEY.
Make the forcemeat thus: take the crumb of a loaf of bread, a quarter of a pound of beef suet shred fine, a little sausage meat or veal scraped and pounded very fine, nutmeg, pepper, and salt to your taste; mix it lightly with three eggs, stuff the craw with it, spit it, and lay it down a good distance from the fire, which should be clear and brisk; dust and baste it several times with cold lard; it makes the froth stronger than basting it with the hot out of the dripping pan, and makes the turkey rise better; when it is enough, froth it up as before, dish it, and pour on the same gravy as for the boiled turkey, or bread sauce; garnish with lemon and pickles, and serve it up; if it be of a middle size, it will require one hour and a quarter to roast.
TO MAKE SAUCE FOR A TURKEY.
Cut the crumb of a loaf of bread in thin slices, and put it in cold water with a few pepper corns, a little
