Oyster Force-Meat

Ingredients

• a quart of oysters
• sufficient stale bread to fill the body of the turkey
• a teaspoonful of salt
• a quarter of a saltspoonful of pepper
• a stalk of celery minced very fine
• a level teaspoonful of celery-leaves dried and powdered

Method

1. 1

   Strain the liquor from oysters, pour over stale bread.

2. 2

   Remove shell bits from oysters, add to bread with salt, pepper, and celery.

3. 3

   Use for stuffing the turkey.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 200. The excerpt below is the record exactly as published.

oyster force-meat, prepared as directed in the following recipe ; draw the skin together at the back, and sew it with large stitches, taking care that enough force-meat is used to fill the body of the turkey out plump. Truss the bird with skewers or string, so that its original shape is restored ; tie a large thin slice of fat salt pork over the breast, and roast it before an open fire, or bake it in a hot oven, about twenty KOASTS {jiOT/S). 367 minutes to a pound ; baste the bird every fifteen minutes with the drippings, seasoning it when it is brown ; if a frothed surface is desired, dredge the turkey with flour before basting it. When it is done, remove the skewers or strings which hold it in place, and serve it with gravy made from the drippings in the pan ; the giblets being boiled ten- der, then chopped, and added to the gravy. Serve celery with the roast turkey. OYSTER FORCE-MEAT. Strain the liquor from a quart of oysters, and pour it over sufiScient stale bread to fill the body of the turkey ; care- fully remove all bits of shell from the oysters, and then add them to the bread with a teaspoonful of salt, a quarter of a saltspoonful of pepper, and a stalk of celery minced very fine, or a level teaspoonful of celery-leaves dried and powdered

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