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Steamed Turkey

Cleanse the fowl thoroughly; then rub pepper and salt well mixed into the inside of it. Fill up the body with oysters mixed with a small cupful of bread-crumbs. Sew up all the apertures; lay the turkey into a large steamer and place over a kettle of boiling water; cover closely, and steam thoroughly for two hours and a half. Now take it up; set the platter in a warm place, and turn whatever gravy there is in the steamer, straining it first into the oyster sauce which you have prepared, in the following manner: Take a pint of oysters, turn a pint of boiling water over them in a colander. Put the liquor on to boil, skim off whatever rises on the top. Thicken it with a tablespoonful of flour rubbed into two tablespoonfuls of butter; season well with pepper and salt. Add two or three tablespoonfuls of cream or milk to whiten it; and pour it over the turkey and platter; serve boiling hot. This sauce must be made while the turkey is still in the steamer, so that it can be poured over the turkey as soon as it is taken up.