The Jasper weekly courier. [volume] (Jasper, Ind.) 1858-1922, 1873-11-14
How 10 Bone and Cook a Turkey.

tells In HdTpcrS Bd2df HOW 10 Dollt, ul'-@i
and cook a turkey, and although the de-
scripton is somewhat extended, II VIII
nrobably be found valuable enough 10
warrant "a i'm publishing il entire:
Ro,iea Tiykey.-All birds are boncd in
the same way, De il turkey ora recd-bird;
INT thc larger the bird the easier II Is for
nersons having no experience IN that me-
I'VE will therefore explain Ia our readers
how 10 bone a turkey, assuring them That
Il Is not 80 difficult rs IL may appear AT
FIRST. and also when they can bone tur-
kew easily they will be able 20 bone quail
or smaller bird just n well. the anatomy
of one being tie same rs that OF the other.
Hirds 10 bone must be picked dry; the
sLiu of scadcd ones breaks too easily.
Those sent TO market for that purpose, he
they turkeys or chickens, have been kept
without food AZ least twcnty-fOur hours
before being killed, which iseasily seen by
their empty crop.
Promotions \ middling-sized turkey,
two pounds of boiledham, q smoked beefs
tongue, or alresh one boiled. or six fresh
boiled sleeps tongues, one and hall
hounds of fat salt pork, quarter or hall a
hound of truilles. il handy, two pounds OF
shiu of beef, bay leaf, TWO cloves, Glove
of garlic. four stalks of parsley, one OF
thyme, one carrot in slices, ten whole pep
pcrs and salt.
Process The bird is first thoroughly
sinoed, but not drawn; then the neck Is
chi of about halfway between the body
and the head: the legs are cut just above
the Joint nearest the feet; the wings are
cut of above the second joint from the
end The skin i then split from the rump
along the back up TO the place where 1t is
emf. or the middle OF the neck. Then by
means of "A small sharp-pointcd knife the
akin and fiesh are detached from the car
cass. bv running the point of the knife be-
tween the bones and flesh, commencing
ON the back and going toward the breast
hone. You first come To the wing. which
YOU detatch from the carcass by running
The knife through the JOINT. which i easily
done: then YOU come to the leg. and after
having run the knife around the joint, hold
inc the bird fast on its side. twist the leg
gently. so rs TO disjoint it; then run the
knife through the joint, and continue until
vou reach the breast-bonc. Turn
the bird on the other side. and do the same
thinp with the other leg. wing. ana flesh.
Ont off the duet leading from the crop TO
Tho ,eizlard. also the gullct, both Of which
You remove together with the crop. on
now hold the bird by the neck with one
hand. using towel 10 prevent It rom
sliding. and pull the meat oil the breast
bone. being careful not 10 break the skln
aud using the knife now ana then 10 scpd-
rate the flesh from the bone until the
hr,.ast-bone i entirely uncovered. Then,
To make the rest of the work more easy
and sure. nut the bird on it, back on the
table. the rump toward YOU; put a weight
ON the neck. or have il held fast: pull the
skin and flesh toward you. using the point
of the knife TO make il come of more
easily: run the knife between the end of
the backbone and the rump. SO that the
latter will come OIL with the skin: ana
when YOU come 10 the last-that Is when
YOU have only the end of the CUTS 20 cut
On.-be careful and instead of cutting off
that gut, cut the skin aroundw what is called
the ring. which is Immediately under the
rump. BY that process you have not
touched anything unclcan. and You have
the flesh and skin in one piece, and the
carcass left whole in one piece too. Then
spread the boncd bird ON the table. skin
underneath, remove the bones OF the legs
and wings. taking hold Of them by the
broken joint, and scraping of the flesh all
around. Take a coarse towel in your
hand. and pull off the tendons at the lower
end Of the legs, after which Won push legs
and wings inside, so as not to leave any
hole in the skin. Spread the bird again on
the table as before, with the rump nearest
10 you; spread a layerof sausage-meat on
II about "A quarter of an inch thick: cut
the fat salt pork. ham. and tongue in
square strips about half an inch thick and
three inches long: then cover the sausage
meat with layer of those strips. altcrnat-
ing them; if truflles are used put "A slice
here and there, then cover the latter with
another layer of sailSage-mcat, then
another layer of strips, etc. until
you have bulk OF them OF the
size of the carcass, SO that when you
bring the slit skin together IL will fill 1t.
Sew the slit with Irvine and trusting
needle, commencing near the rump,
and turning the skin of the neck on the
back, and sewing il under and with the
sides, so that the end will be closed as well
a. the slit back. Tile opening under the
rnmpiS closcdby placing on the inside olthc
bird slice of salt pork little larger than
the opening itself. Place a strong towel
before You across the table; put the bird
on Il so that the length of the bird will run
on the width of the towel; have the end
of the towel flrtllcSt from You fast TO the
table, or held by somebody; turn the end
nearest TO you over the bird, which you
roll inside rs tight n you can; chen ne
each end fast, in order to have the bird IN
as small bulk as possible, though with
out spelling or breaking the skin. Wind
strong string around the towel, TO keep
the bird in the shape of big sausage :
put il in an obong kettle or pan with all
the bones of the carcass. wings and legs,
all broke in pieces, together with two
pounds of shin of beef. Season with the
bay leaf, cloves, garlic, whole peppers
parsley, and thyme. tied in "A linen rag
also the carrot in slices. and salt Cover
the bird with cold water and take IL out
OF the kettle, which you set on good fire
as soon rs il boils put the bird back in It
and boil IL for three hours. When thu
bird Is put III the kettle il sinks TO the bot
tom, but when cooked it rises partly above
the linnnr