The Pattern cook-book

One-half tea-spoonful of pepper. One-half tea-spoonful of thyme. Pour the milk on the crumbs, and cover tightly for an hour ; then add the rest of the ingredients, omitting the onion, if objectionable. OYSTER STUFFING. Two cupfuls of bread-crumbs. One table-spoonful of butter. One table-spoonful of chopped parsley. Two tea-spoonfuls of salt. One-half tea-spoonful of pepper. Twenty-five oysters. Rub the butter into the crumbs, add the seasoning, and put in the oysters last, leaving them whole. CRANBERRY SAUCE, FOR ROAST TURKEY. One quart of cranberries. One pint of water. One pint of sugar. Pick over and wash the berries, place them in a stewpan with the water and sugar, and cook slowly for twenty minutes. Rinse a mould with cold water, pour in the stewed berries, and set them away to cool. When wanted for serving, turn out upon a flat dish, cut off a thick slice and send to the table. ROAST TURKEY, WITH CHESTNUT STUFFING. Draw and clean the turkey as previously directed. Shell and blanch fifty large French chestnuts, and boil them half an hour in water enough to cover. Drain off the water, and add to the nuts three table-spoonfuls of butter, a table-spoonful of salt, and half a tea-spoonful of pepper. Mix well, and place them in the turkey. Truss and roast the fowl as directed in the preceding recipe. When done, serve with CHESTNUT SAUCE. Thirty French chestnuts. One pint of water. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One table-spoonful of butter. One table-spoonful of flour. Shell and blanch the nuts, boil until tender, drain thoroughly, and mash them with a potato masher. Add the water a little at a time, rub the mixture through a sieve, and cook gently in a sauce-pan for half an hour. Place the butter in a frying-pan, and when hot, add the flour. Cook until the flour is of a dark-brown color, stirring constantly ; then add the chestnut mixture, cook for three or four minutes, and serve in a gravy-boat. BOILED TURKEY, WITH CELERY SAUCE. If a turkey dressed in this way is not well managed it will be quite tasteless. It should be well trussed and tied, or the legs and wings will be sadly disarranged during the process of boiling. When the turkey has been cleaned, stuff it with the following CELERY STUFFING. One-half head of celery. One quart of bread-crumbs. Two eggs. Two table-spoonfuls of salt. Two table-spoonfuls of butter. One-half tea-spoonful of pepper. Chop the celery fine, and add the other ingredients after rubbing the butter into the crumbs ; fill the turkey the same as directed for a roast turkey, putting a little of the stuffing in the breast also ; and sew it up very securely. Wring a large square of cotton cloth out of cold water, and dredge the cloth thickly with flour. Pin the turkey in this cloth, and plunge it in boiling water. Allow twenty minutes boiling to a pound ; boil rapidly the first fifteen minutes, and then moderate the boiling somewhat, but never stop it entirely. Place the turkey, when done, on a platter, remove the cloth and skewers, drain well, and serve with CELERY SAUCE. One head of celery. One pint of milk. Salt and pepper to taste. Two table-spoonfuls of flour. Four table-spoonfuls of butter.