sausage in turkey dressing is considered by some an
improvement, when well incorporated with the other ingredients. For
geese and ducks the stuffing may be made the same as for turkey, with
the addition of a few slices of onion chopped fine.

OYSTER DRESSING OR STUFFING.

This is made with the same ingredients as the above, with the
exception of half a can of oysters drained and slightly chopped and
added to the rest. This is used mostly with boiled turkey and chicken,
and the remainder of the can of oysters used to make an oyster sauce
to be poured over the turkey when served; served generally in a
separate dish, to be dipped out as a person desires.

These recipes were obtained from an old colored cook, who was famous
for his fine dressing for fowls, fish and meats, and his advice was,
_always_ soak stale bread in _cold_ liquid, either milk or water, when
_used_ for stuffings or for puddings, as they were much lighter. Hot
liquid makes them heavy.

BOILED TURKEY.

Prepare as you would for baking or roasting; fill with an oyster
stuffing, made as the above. Tie the legs and wings close to the body,
place in salted boiling water with the breast downward; skim it often
and boil about two hours, but not till the skin breaks. Serve with
oyster or celery sauce. Boil a nicely pickled piece of salt pork, and
serve at table a thin slice to each plate. Some prefer bacon or ham
instead of pork.

Some roll the turkey in a cloth dipped in flour. If the liquor is to
be used afterwards for soup, the cloth imparts an unpleasant flavor.
The liquor can be saved and made into a nice soup for the next day's
dinner, by adding the same seasoning as for chicken soup.

TURKEY SCALLOP.

Pick the meat from the bones of cold turkey and chop it fine. Put a
layer of bread crumbs on the bottom of a buttered dish, moisten them
with a little milk, then put in a layer of turkey with some of the
filling, and cut small pieces of butter over the top; sprinkle with
pepper and salt; then another layer of bread crumbs, and so on until
the dish is nearly full; add a little hot water to the gravy left from
the turkey and pour over it; then take two eggs, two tablespoonfuls of
milk, one of melted butter, a little salt and cracker crumbs as much
as will make it thick enough to spread on with a knife; put bits of
butter over it, and cover with a plate. Bake three-quarters of an
hour. Ten minutes before serving, remove the plate and let it brown.