Be very
careful, in cutting down the breastbone, not to break through the skin.
The entire meat will now be free from the bones, save the pieces remaining
in legs and wings. Cut out these, and remove all sinews. Spread the turkey
skin-side down on the board. Cut out the breasts, and cut them up in long,
narrow pieces, or as you like. Chop fine a pound and a half of veal or
fresh pork, and a slice of fat ham also. Season with one teaspoonful of
salt, a saltspoonful each of mace and pepper, half a saltspoonful of
cayenne, and the juice of lemon. Cut half a pound of cold boiled smoked
tongue into dice. Make layers of this force-meat, putting half of it on
the turkey and then the dice of tongue, with strips of the breast between,
using force meat for the last layer. Roll up the turkey in a tight roll,
and sew the skin together. Now roll it firmly in a napkin, tying at the
ends and across in two places to preserve the shape. Cover it with boiling
water, salted as for stock, putting in all the bones and giblets, and two
onions stuck with three cloves each. Boil four hours. Let it cool in the
liquor. Take up in a pan, lay a tin sheet on it, and press with a heavy
weight. Strain the water in which it was boiled, and put in a cold place.
Pages:
190
191
192
193
194
195
196
197
198
199
200
201
202
203
204
205
206
207
208
209
210
211
212
213
214