Turkey Boned and Forced

Ingredients

• 7 to 8 lbs hen turkey
• 2 to 3 lbs sausage meat
• 1 pint and a half water or good veal broth
• salt
• a few slices celery
• a dozen corns pepper
• 1 to 2 branch parsley
• 2 ounces lean ham
• morsel fresh butter
• slight dredging flour
• pinch cayenne
• butter butter

Instructions

1. Remove all bones from the turkey except those of the pinions, without opening the bird, following the receipt for a fowl on page 265.
2. Draw the bird into shape.
3. Fill the turkey entirely with exceedingly fine sausage meat, beginning with the legs and wings.
4. Plump the breast well in preparing it, and when its original form is quite restored, tie it securely at both ends and at the extremities of the legs.
5. Pass a slight iron skewer through the legs, wings, and body.
6. Lay a twine over the back of the turkey, pass it under the ends of the first skewer, cross it in the centre of the back, and pass it under the ends of the second skewer.
7. Carry the twine over the pinions to keep them firmly in place, and fasten it at the neck.
8. If using a bottle jack instead of a cradle spit, pass the hook through the neck of the turkey.
9. Further support the turkey with a string running across the back and under the points of the skewer which confines the pinions to the hook, to prevent it from falling.
10. Flour the turkey well.
11. Place it far from the fire until it is heated through.
12. Baste the turkey plentifully and incessantly with butter.
13. Roast for one hour and three quarters.
14. Break and boil down the bones in a pint and a half of water or good veal broth with a little salt, a few slices of celery, a dozen corns of pepper, and a branch or two of parsley.
15. Brown gently in a morsel of fresh butter a couple of ounces of lean ham.
16. Add to the ham a slight dredging of flour and a little cayenne.
17. Pour the broth from the bones (after it has boiled for an hour and been strained and skimmed) to the ham mixture.
18. Shake the stewpan well round and stew the gravy until it is wanted for table.
19. Clear the gravy entirely from fat, strain, and serve it very hot.