Ways of cooking the Christmas fowl
All poultry should remain in cold water from twenty minutes to half an hour, to extract the blood; then hang in a cool place for twenty-four hours — longer will not hurt if the weather is cold. Hen turkeys are much nicer than toms.
See that every pin feather is removed, the inside and outside well-rinsed and wiped dry, then rubbed with pepper and salt inside. Singe the turkey well to remove all hairs.
Fill the turkey with oysters washed in their own liquor, removing all bits of shell or grains of sand. Sew up the openings, skewer the wings and legs close to the body, set in a large dish or pan and set the pan in a steamer over boiling water, laying a thick cloth over the steamer and shutting the cover down tight. Steam until tender, keeping the water under the steamer boiling steadily
Time required will be two to three hours, according to age and size of fowl. To test, run a fork into the breast, and if it seems tender and no reddish juice flows out, it is ready to take up.
Strain the drippings in the pan in which tho fowl lay, nd add to it the oyster sauce, which should be made ready while the fowl is cooking, like stewed oysters, and thicken with butter and flour. Let this boil up and add, if you like, a little boiled cream. Pour this over the steamed turkey and serve hot. If preferred, the fowl may be stuffed as for baking, or it may be stuffed with pounded chestnuts.
Cooking the Christmas goose
For goose stuffed with sauerkraut, first draw and singe the goose, wipe inside and out with a damp cloth, and fill with the kraut. Sew the opening up, tie in shape and put into a large kettle; cover it with about two quarts of sauerkraut, cover the whole with boiling water, and simmer for three hours.
At the end of that time, take out the goose, place it in a baking pan. Baste it with melted butter, dredge the breast thickly with flour and put into a quick oven until a nice brown, which will require about un hour. Serve the kraut with the fowl.