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Classic
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page 71
piece of butter the size of a teacup, and sprinkle in some pepper; cover with a
light crust and bake an hour.
BONED TURKEY
Chop up one pound of white veal, with a pound of fat bacon; season high with
chopped mushrooms, parsley, pepper, salt, and a bunch of sweet herbs; when
chopped fine, pound them in a mortar or pass them through a sausage grinder; add
to this the yolks of three eggs, and place it by in a basin for use. Peel a
pound of truffles, and cut up a boiled smoked tongue, a pound of fat bacon, or a
pound of calf's udder or veal. Next bone a turkey, or two fine capons, or fowls,
and draw the skin from the legs and pinions inside. Take the turkey on a
napkin--it is now limp and boneless--cut slices from the thick breast and place
it on the skin where it seems to be thin, distribute the flesh of the fowl as
evenly as you can on the skin; season it slightly with pepper and salt. Spread a
layer of the prepared force-meat in the basin, let it be an inch thick; then
place the cut-up tongue, bacon and veal, lay a row of chopped truffles and a
layer of the force-meat until the skin is covered, or as full as it will hold.
It must be sewed up the back, the ends tied, like a cushion, or roly-poly; to do
this you must butter a cloth and put it tightly over the turkey skin, as it will
be quite too tender to stand the cooking, etc., unless supported by a napkin.
Tie it up tightly and place it in a round stew-pan with the bones and any
trimmings of veal or poultry at hand, add to it two boiled calf's feet, or an
ounce of gelatine, two onions stuck with four cloves, a bunch of parsley, six
green onions, a bunch of sweet basil, and a bunch of thyme, two blades of mace,
and a
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