Boned Turkey Or Chicken

Bone the turkey as directed on page 27.

Stuffing For A Hen Turkey Weighing Bight Pounds

The meat from a four-pound chicken, one pound of raw, lean veal, one cup of cracker crumbs, two eggs, boiling stock enough to moisten, salt, pepper, and thyme to taste, and one cup of potted ham or tongue.

Disjoint the chicken; remove the skin, tough sinews, and bones. Cut the meat from the thighs and breast in long thin strips, lay it aside, and chop all the remainder with the veal. Do not use any salt pork unless you wish the stuffing to taste like sausage meat. Add the cracker crumbs; make it quite moist with hot stock, and season to taste. Fill the legs and wings of the turkey with the forcemeat. Put the fillets, which came out in boning, on the skin below the breast; then a layer of force-meat with a little of the tongue here and there; or you may use thin slices of boiled tongue or ham. Then a layer of the reserved meat from the chicken, and force-meat again. Sew and tie into the natural shape. Or, if for a galantine, turn the legs and wings inside before stuffing, and roll up. Sew tightly in a cloth. Put the bones of chicken and turkey and all the trimmings from the veal in a kettle, and cover with cold water. Steam the turkey over the bones three hours. Remove the cloth, dredge with salt and flour, and bake one hour or until nicely browned. Serve cold, and garnish with parsley, sparkling jelly, carrots, and beets cut into fancy shapes, or with potato balls. Carve in slices across the breast.

Fig. 34 Boned Turkey, browned and served like a Roast Turkey.

When the turkey is to be moulded in jelly, strain the liquor in which the bones were boiled; remove the fat, clear, and stiffen with gelatine as directed below. Make a brown aspic jelly with soup stock. Mould in the dark jelly and garnish with the light, or vice versa.

Stuffing For Boned Chicken

Use more veal, omit the chicken, and vary the amount of the other ingredients given in stuffing for turkey, according to the size of the fowl. Lardoons of pork may be inserted all over the top when the chicken is to be browned in the oven.

Fig. 35. Boned Chicken, larded and baked.

How To Mould In Aspic Jelly

Take enough stock to fill the mould, - beef if for dark jelly, and veal or chicken, if for light. Season highly with salt, pepper, celery seed, herbs, lemon, or wine. If a darker shade be desired, add a little caramel. For three pints of stock mix the whites and shells of two eggs with the cold stock; add one box of Cox's gelatine which has been soaked in one cup of cold water. Put all over the fire, and stir till hot. Boil till a thick scum has formed; remove that, and strain the liquor through a fine napkin.

Pack a mould in a pan of snow or broken ice, and pour in jelly to the depth of half an inch. When hard, garnish frith fancy vegetables of different colors, slices of hard-boiled eggs, Italian paste, rings of macaroni, etc. Fasten each ornament in place with liquid jelly, and when hard add enough jelly to cover all. When this is hard, place the meat, or whatever you have to mould, in the centre, being careful not to let it break the jelly. Keep the meat in place with some of the liquid jelly, and when hard add enough jelly to fill the mould. If to be decorated on the side, dip the ornaments in the liquid jelly, and if the mould be icy cold, they will adhere. The* jelly must be added slowly. Keep in the mould in a cool place till ready to serve. To remove it, dip the mould quickly in warm (not hot) water, put the dish over it, and invert dish and mould together. Garnish with parsley and sparkling jelly.

Tongue, boned turkey or chicken, birds, moulds of different kinds of meat and fish, etc., may be served in jelly.