A Boned Turkey

Ingredients

• 1 fat turkey (preferably a hen-turkey)
• 1 pound lean veal
• ¼ pound thick, sweet, salt pork (about 2 slices)
• Available bits of turkey (except the breast)
• Salt to taste
• A pinch of savory
• Chopped parsley to taste
• A pinch of ground cloves
• A pinch of mace
• A pinch of cayenne pepper
• Equal quantity of sausage meat
• 3 boiled sheep tongues or pickled tongues
• Vinegar for soaking tongues
• Giblets from the turkey

Directions

1. Choose a fat turkey and dry pick it to prevent tearing the skin.

2. Remove the legs and wings if desired for easier boning.

3. Using a thin, sharp boning knife, cut the skin down the back and carefully separate it from the meat.

4. Remove the carcass whole if possible, but keep the breasts intact.

5. Chop the veal and salt pork, adding all available bits of turkey except the breast.

6. Season the mixture with salt, savory, chopped parsley, ground cloves, mace, and cayenne pepper.

7. Finely chop the mixture and add an equal amount of sausage meat.

8. Cut the boiled or pickled tongues into small pieces and soak them in vinegar.

9. Chop the giblets into small pieces after boiling.