Turkey Stuffing

Equal parts of stale baker's bread and nice corn bread left over from breakfast, a hard boiled egg. Chop up a few raw oysters, mix well together with butter, salt, pepper, red and white. Put in the oven to bake. Add to it a remnant of pâté de foie gras and stuff the turkey. Turkey should not cook more than an hour or an hour and a quarter. Do not let it dry, the juice should run from it when it is carved, baste it with soup or stock.

From page 29 of the 1904 edition.

Original page from the book