When your turkey is dress'd and drawn, truss her, cut off her feet, take down the breast-bone with a knife, and sew up the skin again; stuff the breast with a white stuffing. How to make the Stuffing. Take the sweet-bread of veal, boil it, shred it fine, with a little beef-suet, a handful of bread-crumbs, a little lemon-peel, part of the liver, a spoonful or two of cream, with nutmeg, pepper, salt, and two eggs, mix all together, and stuff your turkey with part of the stuffing, (the rest you may either boil or fry to lay round it) dridge it with a little flour, tie it up in a cloth, and boil it with milk and water: If it be a young turkey an hour will boil it. How to make Sauce for the Turkey. Take a little small white gravy, a pint of oysters, two or three spoonfuls of cream, a little juice of lemon, and salt to your taste, thicken it up with flour and butter, then pour it over your turkey, and serve it up; lay round your turkey fry'd oysters, and the forc'd-meat. Garnish your dish with oysters, mushrooms, and slices of lemon.
Source:
English Housewifery Exemplified
