Next day take off the napkin, and set the turkey in the oven a moment to
melt off any fat. It can be sliced and eaten in this way, but makes a
handsomer dish served as follows:
Remove the fat from the stock, and heat three pints of it to
boiling-point, adding two-thirds of a package of gelatine which has been
soaked in a little cold water. Strain a cupful of this into some pretty
mold,--an ear of corn is a good shape,--and the remainder in two pans or
deep plates, coloring each with caramel,--a teaspoonful in one, and two in
the other. Lay the turkey on a small platter turned face down in a larger
one, and when the jelly is cold and firm, put the molded form on top of
it. Now cut part of the jelly into rounds with a pepper-box top or a small
star-cutter, and arrange around the mold, chopping the rest and piling
about the edge, so that the inner platter or stand is completely
concealed. The outer row of jelly can have been colored red by cutting up,
and boiling in the stock for it, half of a red beet. Sprigs of parsley or
delicate celery-tops may be used as garnish, and it is a very
elegant-looking as well as savory dish. The legs and wings can be left on
and trussed outside, if liked, making it as much as possible in the
original shape; but it is no better, and much more trouble.
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