Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pints of bread crumbs
- one teaspoonful of powdered thyme
- a cup of butter cut in bits
- a spoonful of crumbs
- a pint of oysters
- salt
Directions
For a 10-pound turkey take two pints of bread crumbs, half a cup of butter cut in bits (not melted), one teaspoonful of powdered thyme or summer savory, pepper, salt, and mix thoroughly. Rub turkey well inside and out with salt and pepper, then fill with first a spoonful of crumbs, then a few well drained oysters (using a pint of oysters for a turkey). Strain the oyster liquor and use to baste the turkey. Cook the giblets in the pan and chop fine for the gravy. This sized turkey ought to be at least three hours in a moderate oven.
Mrs. D. M. T. BOILED MUTTON.
A moderate sized leg of mutton should boil slowly two hours. Skim well at first, and add salt. Serve with drawn butter or caper sauce.
To boil ham and tongue, put in cold water and boil till tender (two or three hours).