To Bone a Turkey

Ingredients

• 4 to 6 pounds ground veal
• pepper
• coarse sea salt
• a little ground cloves
• juice and grated peel of 1 lemon
• 1 small onion, chopped fine
• 2 beaten eggs
• boiled tongue, cut into strips
• pickled pork, cut into strips

Directions

1. Remove the crop by cutting a lengthwise slit in the back of the neck.

2. Cut the skin along the back from the neck to the rump with a sharp knife.

3. Carefully slip the knife under the flesh, loosening it from the bones.

4. Unjoint all joints in the legs and wings as you reach them.

5. Cut off the end of the wing at the first joint.

6. Work the flesh loose from the breast bone and remove the skeleton.

7. In a double boiler, cook the ground veal seasoned with pepper, salt, ground cloves, lemon juice, and grated peel, and chopped onion until done.

8. Remove from heat and let cool slightly, then mix in the beaten eggs.

9. Spread the turkey out, skin side down, on a table.

10. Stuff the legs and wings with strips of tongue and pork, then fill with forcemeat.

11. Spread a thin layer of forcemeat on the body, alternating with strips of tongue and pork until full.

12. Draw the edges of the back together with a needle and twine, and fasten the neck skin down at the back.

13. Turn the bird over and run skewers through to secure everything.

14. Bind the turkey with narrow strips of cloth or broad tape.