TURKEY AND OYSTERS. 243 



dozen of oysters I procured as many pearls, most of 

 them about the size and shape of mustard seeds, but 

 one of a pear-like form, and nearly three times as large 

 as any of the others. We make no use of them in 

 Europe, but in some eastern countries all the little 

 bad-coloured pearls are burned and converted into a 

 very delicately pure lime, for the purpose of being- 

 chewed together with the betel-nut. 



I have already expressed my opinion that a con- 

 noisseur in oysters will only eat them pure and un- 

 adulterated, simply cooked in their own shells, or, more 

 simply, without any cooking at all. But as I cannot 

 expect all my readers to have the same refined taste, I 

 will here present them with a receipt whereby turkey 

 and oysters are brought into close and grateful conjunc- 

 tion. 



Prepare the bird for boiling, open a number of 

 oysters, varying according to the size of the turkey, and 

 use them instead of stuffing. Put the stuffed bird into 

 a deep jar, fill it up with milk and the juice of the 

 oysters, and cover it over with flour paste. Boil it for 

 four or five hours, until thoroughly cooked, serve it up 

 very hot and with melted butter, and your guests will 

 for ever cherish a kindly remembrance of 'Turkey and 

 Oysters.' 



