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Roasted Turkey Stuffed with Oysters

Prepare the bird as for roasting; crumble sufficient breadcrumbs to make four breakfast cupfuls and mix with it an equal quantity of crushed oyster crackers. Warm one-half pound of butter and stir it in with the breadcrumbs, with the liquor from four or five dozen oysters, and two beaten eggs. Put in the oysters, season the mixture to taste, then stuff the turkey with it, putting it in loosely so that the crumbs may absorb the gravy. Cover the bird with a thickly-buttered sheet of paper on a pan, and roast it in a hot oven, basting it often with butter. Ten minutes before removing the bird from the fire take off the paper, sprinkle over flour and salt, and baste it again with butter to color it. When cooked, place the turkey on a hot dish. Prepare some brown sauce with the contents of the drippingpan, pour a small quantity of it round the bird, and serve with the remainder in a sauceboat. Roast Turkey, Turkish Style Clean and truss a turkey. Wash and partly boil one breakfast cupful of rice, then drain it, and mix with it about one dozen chestnuts peeled and cut into small pieces, one-fourth pound of well washed currants, and two ounces of blanched and chopped pistachio nuts, seasoning the mixture with salt and a small quantity each of cayenne pepper and ground cinnamon. Put one-fourth pound of butter into a stewpan and place it over the fire; when melted pour in the mixture and stir it over the fire until well mixed with the butter. Stuff the turkey with this, sew up the breast, place it on a baking dish and bake it, keeping it well basted with butter. When cooked, place the bird on a hot dish, and serve with a sauceboatful of rich, clear gravy.