Boiled Turkey with Celery

Chop half a head of celery very fine. Mix with it one quart of bread crumbs, two scant table-spoonfuls of salt, half a teaspoonful of pepper, two heaping table-spoonfuls of butter and two eggs. Stuff the turkey with this; sew up and truss. Wring a large square of white cotton cloth out of cold water, and dredge it thickly with flour. Pin the turkey in this, and plunge into boiling water. Let it boil rapidly for fifteen minutes; then set back where it will simmer. Allow three hours for a turkey weighing nine pounds, and twelve minutes for every additional pound. Serve with celery sauce.
The stuffing may be made the same as above, only substitute oysters for celery, and serve with oyster sauce.