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Boiled Or Steamed Turkey

Clean, rub well with salt, pepper and lemon juice, and stuff with oyster or bread stuffing. It is better without the stuffing, as the same flavor may be obtained from an oyster sauce served with the turkey. Truss the leg and wings close to the body, pin the fowl in a cloth, as it keeps it whiter and preserves the shape. Plunge into boiling, salted water. Allow twenty minutes to the pound. Cook slowly till tender, but not long enough for it to fly apart. Turkeys are much nicer steamed than boiled. Serve with oysters, celery, lemon or caper sauce. Garnish with a border of boiled rice or macaroni, and pour a part of the sauce over the fowl. Fowls are delicate and nice stuffed with boiled celery cut in pieces an inch long, or with boiled macaroni seasoned with salt and pepper.