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Forcemeat of Oyster

Get very fresh oysters, beard them, and cut them into quarters. Grate bread enough to fill a half-pint measure, and one ounce and a half of finely-shredded suet or butter, which should be broken into bits. Mix all these ingredients together with a good flavouring of herbs, and a seasoning of salt, pepper, and grated nutmeg. Bind with two well-beaten eggs. This forcemeat is for boiled or roast turkey. It may be made also into balls and used as a garnish. Eighteen oysters are sufficient for one turkey.