To Bone a Turkey or Fowl

Ingredients

• 1 turkey or fowl
• forcemeat (from 2 or 3 fowls' livers)
• parboiled tongue (freed from rind)
• fine sausage-meat or veal forcemeat
• thin slices of bacon
• broad tape
• thin pudding-cloth

Directions

1. Cut through the skin down the center of the back and carefully raise the flesh on either side with a sharp knife until you reach the wing and thigh sockets.

2. Bone the wings and thighs first for easier handling.

3. Remove the entire body from the flesh, leaving only the neck bones and merrythought.

4. Fill the legs and wings with forcemeat and the body with livers, alternating with layers of parboiled tongue, sausage-meat, or bacon.

5. Sew up the bird and truss it as usual, or draw the legs and wings inside the body.

6. Flatten the bird on a table, cover it with sausage-meat and other ingredients evenly, then roll it tightly.

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