Rub butter, pepper and salt inside the turkey after it has been well washed, fill with oysters, sew up, lay in a dish and set in a steamer placed over boiling water. Cover closely and steam from two hours to two and a half. Take up, strain the gravy which will be found in the dish. Have an oyster sauce ready, prepared like stewed oysters, and pour into it this gravy thickened with a little butter and flour. Let it come to a boil and whiten with a little boiled cream. Pour this over the steamed turkey and send to the table hot. Garnish with sliced lemons.—Mrs. S. T.
Turkey Hash.
Cut up the meat very fine. Stew the bones in a little water, then stir into this water the meat, adding a large tablespoonful butter, a cup of cream, salt and pepper, a little chopped parsley, thyme or celery (or else a very few celery-seeds). Stew all together.—Mrs. R.
Devilled Turkey.
Place the legs and wings (jointed) on a gridiron. Broil slowly. Have ready a sauce made of—
1 tablespoonful pepper vinegar.
1 tablespoonful made mustard.
1 tablespoonful celery sauce.
1 tablespoonful acid fruit jelly.
A little salt and pepper.