Boiled Turkey
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Boiled Turkey.
Chop about two dozen oysters, and mix with them a dressing compounded as for roast turkey, only with more butter, and wet with the oyster-liquor and a like quantity of milk. Stuff the turkey as for roasting, craw and body, and bast 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, the same quantity of milk, and 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. Boil up once and pour into an oyster-tureen. Send around celery with it.
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Boiled Turkey.
Chop about two dozen oysters, and mix with them a dressing compounded as for roast turkey, only with more butter, and wet with the oyster-liquor and a like quantity of milk. Stuff the turkey as for roasting, craw and body, and bast 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, the same quantity of milk, and 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. Boil up once and pour into an oyster-tureen. Send around celery with it.
