Boiled Turkey with Oyster Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Serve turkey with sauce in a boat.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 187. The excerpt below is the record exactly as published.
BOILED TURKEY WITH OYSTER SAUCE. Choose a tender hen turkey weighing about seven pounds. Have it carefully plucked, singed, and wiped with a wet towel ; cut pff the head and feet, draw it without breaking the intestines ; either stuff it with equal quantities df stale REMOVES {RELEV£s). 34I bread and oysters, seasoned with salt and pepper, or truss it unstuffed ; put it over the fire in sufficient boiling water to cover it, remove all scum as it rises, and boil the turkey gently for about two hours, or until it is tender. While the turkey is being boiled, carefiiUy remove all bits of shell from a quart of medium-sized oysters, and strain their liquor. OYSTER SAUCE. When the turkey is nearly done, put in a saucepan over the fire, two level tablespoonfuls of flour, and two heaping tablespoonfuls of butter, and stir them together until they bubble ; then gradually stir in the oyster-liquor and enough broth from the turkey to make a sauce of the consistency of cream ; season it palatably jvith salt and white peppe
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