The Ladies' Tea Guild

Tuesday, December 30, 2008

More New Year's dinner recipes from 1860, boiled turkey and oyster sauce.

Also from Mrs. Hale, ca. 1841:
"To boil a Turkey.-- Clean it as to roast, make a stuffing of bread, green parsley, one lemon peel, a few oysters or an onion -- season it with salt, pepper, a little nutmeg, and mix one egg and a small bit of butter; put this into the crop, fasten up the skin, put the turkey on in cold water enough to cover it, let it boil slowly, and take off all the scum; when this is done, it should only simmer closely covered until it is done. It will take about two hours for a small turkey, longer if large. A little salt may be put in the water, and the turkey dredged with flour before it is boiled. The neck and liver are boiled, chopped and put in the gravy."

"Oyster Sauce.-- Beard and scald the oysters, strain the liquor, and thicken it with a little flour and butter, squeeze in a little lemon juice, and add three-tablespoonfuls of cream. Heat it well, but do not let it boil."

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Now stir the fire, and close the shutters fast,
Let fall the curtains, wheel the sofa round,
And, while the bubbling and loud-hissing urn
Throws up a steamy column, and the cups
That cheer but not inebriate, wait on each,
So let us welcome peaceful evening in.
-- William Cowper (1731-1800)
"The Winter Evening" (Book Four), _The Task_ (1784)