Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

breast of the turkey. Or to the ordinary seasoned bread-stuffing for a turkey add two dozen small oysters, moisten the crumbs slightly with the oyster liquor, and fill the breast of the turkey with the mixture. Chestnut stuffing for turkey Boil one quart of the large French or Italian chestnuts, shell and peel them. Mash smooth and rub into them two tablespoonfuls of butter, and salt and white pepper to taste. Stuff the turkey with this as you would any other kind of dressing. Fillets of turkey with rice Skin the breast of a plump turkey, and slice away the breast. Use a sharp knife and hold it almost horizontal while at work. The slices should be nearly half an inch thick, and as nearly uniform in size as possible. Dip in beaten egg, then in salted and peppered cracker-crumbs; again in the egg, and once more in the crumbs. Set on the ice while you cook the rice. Put one cupful of clear chicken or turkey stock into a saucepan; add a cupful of rice, one-half teaspoonful of onion juice, and the same of salt, and simmer slowly until the liquid is absorbed. When the rice is tender add two tablespoonfuls of butter; one tablespoonful of grated cheese, and season to taste. Cover and let it stand at the side of the fire until the fillets are ready. Heat five or six spoonfuls of pure salad oil slowly in a frying-pan, and when it boils, cook the fillets in it to a nice brown. Mound the savory rice in the center of a hot dish and lay the fillets about it. When properly made this is an elegant _entrée_. Roast turkey, réchauffé When but half of a large turkey has been cut away, the remainder can be made presentable for a second serving by “braising” it thus: Cut very thin slices of fat salt pork and cover the untouched side with them, binding in place with soft twine. Lay the turkey, cut-side downward, in your covered roaster; pour a large cupful of weak stock or gravy under the grating,