Turkey with White Oyster Sauce

Truss an eight pound turkey to serve for an entree (No. 178), put it into a saucepan, moisten to cover and two inches higher with stock (No. 194a) and let boil; skim, season with salt, whole peppers, and a bunch of parsley garnished with bay leaf; boil this slowly for one hour or more until thoroughly cooked; when done, drain, untruss, and dress it either whole on an oval rice border, or cut up and placed inside a rice border. Serve the turkey with a white sauce (No. 562), or the same sauce containing small lightly blanched and well drained oysters and raw fine herbs. A part of the sauce should be poured over the turkey, and the remainder served in a sauce-boat.