Preparing the Thanksgiving Dinner

Ingredients

• 1 turkey or fowl
• 1 onion
• raw oysters
• butter
• coarse sea salt
• ½ cup sweet milk
• paprika

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare the turkey or fowl the day before Thanksgiving.

2. Roast the fowl in advance and reheat it in the oven the next morning at 350°F (175°C) for 1-2 hours, basting frequently.

3. Fry the onion until browned.

4. Mix the fried onion with other dressing ingredients, then add the raw oysters last and stuff the fowl.

5. Use a covered roaster for cooking.

6. After cooking, remove the fowl from the pan and some grease, then make brown gravy with the remaining drippings.

7. Boil potatoes briskly in water, drain, and let them sit uncovered for 1-2 minutes.

8. Add coarse sea salt, mash the potatoes well, then stir in ½ cup sweet milk until fluffy and white.

9. Transfer to a warmed dish, dot with butter, and sprinkle with paprika.