Boiled Turkey and Oyster Stuffing

Ingredients

• Quarter pound of Suet
• Grated rind of half a Lemon
• A teaspoonful of chopped Parsley
• Salt
• Cayenne
• grated Nutmeg
• Six ounces of Bread-crumbs
• Two Eggs
• Three dozen Oysters

Method

1. 1

   Stuff the turkey with the above ingredients mixed thus: chop the suet very fine, mix it with crumbs, and the lemon-peel grated, chopped parsley, salt, cayenne, and grated nutmeg; take the beards off the oysters, add them and their liquor strained, and lastly the eggs; mix all well together, and fill the turkey with this stuffing at the neck end.

2. 2

   Put the turkey breast downwards into hot water, let it come to the boil, skim it well, and boil gently for an hour and a half to an hour and three-quarters according to size.

3. 3

   Serve with celery sauce poured over and round.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 49. The excerpt below is the record exactly as published.

Boiled Turkey and Oyster Stuffing. Ingredients for stuffing. Quarter pound of Snet. Grated rind of half a Lemon. A teaspoonful of chopped Parsley. Salt, Cayenne, and grated Nutmeg. Six ounces of Bread-crumbs. Two Eggs. Three dozen Oysters

Cook this with the app: pantry check, scaling, and the assistant.