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Classic
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page 86
excellent way of eating cheese, for dyspeptics. Spread it on bread, and it is
very good.
BONED TURKEY.
Take a very sharp knife and cut around the bones of your turkey; use all your
ingenuity as a carver, in order to preserve its original form, and the grace of
its wings and legs; endeavor, also, to keep the skin whole. This is a very
difficult task, and requires time and patience. Such things should never be done
in a hurry. If you have not ample time to accomplish it, never attempt to have
boned turkey.
After cutting the wings, and breast, and around the legs, split the back
half-way up, and the bones can then be drawn out.
Take a small loaf of very stale bread, a half-pound of butter, one nutmeg, salt
and pepper to your taste, sweet-herbs, mix it up with a couple of eggs, work it
until very smooth. Then fill the skin of the turkey, and make it look as
turkey-like as possible. Sew it up securely, so that the stuffing may not
escape.
Crack the bones which have been taken from the turkey, and two calf's feet, put
them in a saucepan with an onion, one carrot, and a few cloves, pepper, and
salt, also a few blades of mace.
Let your turkey be placed on the bones and feet, add a quart of water, cover
closely, and watch it constantly--for one moment of forgetfulness will make it a
failure.
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