To Bone a Turkey or Fowl

Ingredients

• 1 turkey or fowl
• forcemeat (optional)
• livers of 2 or 3 fowls
• parboiled tongue (rind removed)
• fine sausage meat
• veal forcemeat
• thin slices of bacon
• chicken bones
• a bunch of sweet herbs
• 2 carrots
• 2 bay leaves
• 1 large blade of mace
• 24 white peppercorns
• trimmings or bones of undressed veal (if available)

Directions

1. Cut through the skin and center of the back of the turkey.

2. Carefully raise the flesh on either side with a sharp knife until you reach the wing and thigh sockets.

3. Detach the wings and thighs, then remove the body from the flesh entirely, leaving only the neckbones.

4. Fill the legs and wings with forcemeat and the body with the livers, tongue, sausage meat, veal forcemeat, or bacon for flavor.

5. Sew up the bird and truss it as usual.

6. Alternatively, draw the legs and wings inside the body, cover with sausage meat, and roll tightly.

7. Bind the rolled bird with a broad tape and wrap in a thin pudding cloth, tying both ends securely.

8. Place in a braising pan or thick iron saucepan that fits the bird closely.

9. Add chicken bones, sweet herbs, carrots, bay leaves, mace, peppercorns, and any veal trimmings.

10. Cover and cook as desired.