Chop about two dozen oysters, and mix with them a dressing compounded
as for roast turkey, only with more butter. Stuff the turkey as for
roasting, craw and body, and baste about it a thin cloth, fitted
closely to every part. The inside of the cloth should be dredged with
flour to prevent the fowl from sticking to it. Allow fifteen minutes to
a pound, and boil slowly.
Serve with oyster-sauce, made by adding to a cupful of the liquor in
which the turkey was boiled, eight oysters chopped fine. Season with
minced parsley, stir in a spoonful of rice or wheat flour, wet with
cold milk, a tablespoonful of butter. Add a cupful of hot milk. Boil up
once and pour into an oyster-tureen. Send around celery with it.