Originally Published:
Jubilee Cook Book, 1887
Original Images:

First make the stuffing to suit your taste. Take a turkey that has not been drawn, so as to have no openings in it if possible ; if drawn, sew up the openings firmly before boning. I take two chickens, one beef tongue, one can oysters, one pound fresh, lean tenderloin pork. Have the turkey frozen and thawed, the tongue boiled and skinned, the pork roasted, the oysters taken out of the liquor, the chickens cut in small pieces, and put on to boil, with just water enough to cover. Have the turkey well washed and singed, being careful not to break the skin; lay the turkey on its breast, cut off the legs and wings at the first joint, cut down the whole length of the back, and with a sharp knife separate the flesh from the bones, one side at a time; throw the bones into the kettle with the chicken to boil. Now for the filling: First lay the whole tongue to form the breast; clear all the chicken meat from the bones, cut the pork in small pieces, fill up your turkey, legs, wings and all, first tying ends of legs and wings tight. Have the chicken liquor well boiled and seasoned. Put in chicken, pork and oysters, and a
little dressing; turn the chicken liquor into the turkey and sew up firmly. Turn it over and shape it nicely with the hands. Tie a cord tightly to the neck and draw it round and tie it to the right wing, close to the body; tie down legs and wings; sew around it a piece of strong cloth, and steam or roast. Leave the cloth on till cold. Carve cold in round, thin slices, commencing at the neck. This is a difficult dish to attempt by any but a skilled cook. Some leave the bones in the wings and legs as they are quite difficult to remove.