Name: Boned Turkey, Stuffed with Tongue and Forcemeat
Ingredients: 1 small pickled tongue; stuffing (as per previous recipe); coarse sea salt (formerly 'bay salt')

Boned Turkey, Stuffed with Tongue and Forcemeat

Ingredients

1 small pickled tongue
stuffing (as per previous recipe)
coarse sea salt (formerly 'bay salt')

Directions

Boil the pickled tongue slowly for 3 hours.
Skin the tongue and trim off the root, leaving some fat.
Send the tongue and stuffing to the poulterer to be put into the turkey.
Follow the previous recipe for further instructions.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.