Roast Turkey. Mrs. J. F. MC Neal
Prepare the dressing as follows: Three coffeecups of bread crumbs, made very fine; one teaspoonful salt, half teaspoonful pepper, one tablespoonful powdered sage, one teacup melted butter, one egg; mix all together thoroughly. With this dressing stuff the body and breast, and sew with a strong thread. Take two tablespoonfuls of melted butter, two of flour; mix to a paste. Rub the turkey with salt and pepper; then spread the paste over the entire fowl, with a few thin slices of sweet bacon. Roll the fowl loosely in a piece of clean linen or muslin; tie it up; put it in the oven, and baste every fifteen minutes till done. Remove cloth a few moments before taking turkey from oven. A young turkey requires about two hours; an old one three or four hours. This can be tested with fork. Thicken the drippings with two tablespoonfuls of browned flour, mixed with one cup sweet cream.
OYSTER SAUCE TO BE USED WITH THE TURKEY.—Take one quart of oysters; put them into stew pan; add half cup butter; pepper and salt to taste; cover closely; let come to a boil, and serve with the turkey and dressing.