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.
TURKEY AND DRESSING.
A good-sized turkey should be baked two and one-half or three hours, very slowly at first. Turkey one year old is considered best. See that it is well cleaned and washed. Salt and pepper it inside. Take one and a half loaves of stale bread (bakers preferred) and crumble fine. Put into frying pan a lump of butter the size of an egg; cut into this one white onion; cook a few moments, but do not brown. Stir into this the bread, with one teaspoon of salt and one of pepper; let it heat thoroughly; fill the turkey; put in roaster; salt and pepper the outside; dredge with flour and pour over one cup water.
Boil the chestnuts and shell them; blanch them, and boil until soft; mix with bread crumbs and sweet cream; salt and pepper; one cup raisins. Excellent dressing for turkey.
Take one-half pint of apple sauce (unsweetened); add one half cup or more of bread crumbs, some powdered sage, a little chopped onion, and season with cayenne pepper. Delicious for roast geese, ducks, etc.