The quantity of this receipt is sufficient for one medium-sized turkey that will slice into twenty-five individual dishes. For a large chicken the amounts may be one-half. This makes about four pounds of choice meat, in addition to the turkey.

2 hens, boiled tender.

6 ounces fat salt pork - a cup.

6 ounces butter - a cup.

6 ounces white bread crumbs - 2 cups.

2 raw eggs.

8 hard boiled eggs.

1 cup broth or water.

1 lemon.

Nutmeg or thyme.

Salt and pepper.

Take the dark meat of the fowls, cut it in very small dice and keep it separate. Take off the white meat, chop fine and then pound to .a soft paste. Throw in the fat pork minced, the seasonings and the bread crumbs and mix together, and soften the butter and stir in. Mix the two raw eggs with the cup of broth, add juice of lemon, and with this mixture moisten the forcemeat. It is now ready for use.

Strew over the turkey about half the dark meat mince, and over that spread half the white forcemeat. Cut the yolks of the hard boiled eggs in quarters and scatter some over the layer of forcemeat, then the rest of the minced dark meat, the remaining forcemeat and egg yolks. Do up the boned turkey thus filled as above directed.

When sliced cold the above shows little dark squares set in a white meat, all spotted through with the yellow egg yolks.

Cost of material; 2 fowls 50, pork 5 butter 8, eggs 13, bread, lemon and seasonings 4; 80 cents.