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Two Eggs (Three dozen Oysters)

Three dozen Oysters.

Stuff the turkey with the above ingredients mixed thus: chop the suet very fine, mix it with crumbs, and the lemon-peel grated, chopped parsley, salt, cayenne, and grated nutmeg; take the beards off the oysters, add them and their liquor strained, and lastly the eggs; mix all well together, and fill the turkey with this stuffing at the neck end. Put the turkey breast downwards into hot water, let it come to the boil, skim it well, and M 2 boil gently for an hour and a half to an hour and three-quarters according to size. Serve with celery sauce poured over and round.