Steam the turkey two hours, or until it begins to
grow tender, lifting the cover occasionally and sprink-*
ling lightly with salt. Then take out, loosen the legs,
and rub the inside again with salt and pepper, and
stuff with a dressing prepared as follows : , Take a
loaf of stale bread, cut off crust and soften by placing
in a pan, pouring on boiling water, draining off imme-
diately and covering tightly ; crumble the bread fine,
add half a pound melted butter, or more if you want
it very rich ; a teaspoonful each of salt and pepper, or
enough to season rather highly ; drain off liquor from
a quart of oysters, bring to a boil, skim and pour over
the bread crumbs, adding the soaked crusts, and one
or two eggs ; mix all thoroughly with the hands, and
if rather dry, moisten with a little sweet.milk ; lastly
add- the oysters, being careful not to break them ; or
first put in a spoonful of stuffing, and then three or
four oysters, and so on until the turkey is filled ; stuff



POULTRY. 269

the breast first. Flour a cloth and place over the
openings, tying it down with a twine ; spread the tur-
key over with butter, salt and pepper, place in a drip-
ping-pan in a well heated oven, add half a pint hot
water, and roast two houts, basting often with a little
water, butter, salt and pepper, kept in a tin for this
purpose, and placed on the back of the stove. A
swab, made of a stick with a cloth tied on the end, is
better than a spoon to baste with. 