The Redwood gazette. [volume] (Redwood Falls, Minn.) 1873-1940, 1874-01-01

anything unclcan, and you have the car
cass left whole and the flesh and skin ID
one piece. After that, you spread the
boned bird on the table-the skin under
meath. Remove the bones of the wings
and legs, holding them BY the broken
joint, and scrapitg the flesh off all around.
Have coarse towel in your hand, and
pull off the tendons at the lower end OF
the legs, after which you push wings and
legs inside, 80 that you do not leave any
hole in the skin. Then you again spread
the bird ON the table as before-the rump
nearest to you. Spread layer (about .
quarter of an inch thick of sausage meat,
which you cover with pork, ham
anu songue, s.se1 i ;sssSs the st.Scss, and
when the whole is covered, with another
layer of sausage meat. Cover the latter;
then put another layer of strips, etc.,
until you have bulk of them of the
size Of the carcass, SO that when the slit
skin is brought together it will be per.
fectly full. Sew the slit with twine and
q trusting needle, commencing near the
rump, and turning the skin of the neck
on the back, and sewing it while sewing
the sides, so that the end will be closed as
well as the back. You then place on the
inside of the bird, to close the opening
under the rump, slice of salt pork lit
tie larger than the opening itself. Then
have strong towel before you across the
table; place the bird ON it 80 that the
length of the bird will run on the width
of the towel. Have fast on the table, and
held by somebody, the end of the towel
furthest from you, turn the end nearer to
you over the bird, which you roll inside
as tight as you can; then tie each end
fast, in order that the bird be in as small
bulk as possible, though without spoil
ing it. Twist around the towel q strong
string, so that the bird will be kept in q
form like large sausage; put it in an
oblong pan or kettle, with all the bones
of the carcass, legs and wings,
broken in pieces, together with two
pounds of shin of beef, Zone pound
for chicken.) Season with the
following, tied in a. linen rag: Two cloves;
one piece of garlic; a bay leaf; four
stalks OF parsley, one of thyme, and ten
whole peppers; also with one carrot, in
slices, and salt The bird is then covered
with cold water and taken off the pan,
which you set on good fire, and as soon
as it bolts, put the bird back into it. For
a middle sized turkey boil for three hours.
When put in the kettle the bird sinks to
the bottom, but when cooked it partly
rises above the liquor. The bird then IS
taken from the liquor, and the towel
removed, after which it is enveloped as
before, and placed on dish; the back or
sewed part of the bird underneath. A
dish, bakepan or piece of board, is put
over it, with weight Of some kind on it
so as to flatten it. 1t is left thus for eight
or ten hours in a cool place. The towel
is taken off after that length of time, the
Irvine used to sew it is also pulled off, a
small slice is cut out at both ends, and
the bird put back on the dish ready to
serve.
A boned bird is generally served with
meat jelly, made with beef broth, or with
the liquor in which the bird has been
cooked, after being strained and the fat
skinned off il.