Iowa voter. [volume] (Knoxville, Iowa) 1867-1874, 1874-01-01

the body. the wings are cut just above
tha second Joint from the end, and the
legs are cut off just above the joint near
est the feet Split the skin from the rump
all along the back to the place where the
neck was cut. after which, by using
small. but sharp-pointed knife, the skin
and flesh are detached from the carcass
bv running the point of the knife between
the bones and flesh, going toward the
breast bone after having commenced on
the back. The first thing you meet with
ia the wing. which you detach from the
carcass by running the knife through the
Joint; it is easily done. The second
thing YOU meet with is the leg, around
the Joint of which you run the knife,
holding the bird fast on its side, you
twist the leg gently, so as to dislocate it,
then run the knife through the joint, and
continue until you reach the breast bone.
You then turn the bird over and do the
same for the other side; the duct leading
from the crop to the gizzard is then cut
off, also the gullet, which you remove
with the crop; hold the bird then by the
neck, having towel in your hand to
prevent it from sliding, and pull the
meat off the breast bone, being
careful not to break the skin, and
using the knife when wanted to
separate the flesh from the bone until the
breast bone is entirely uncovered. The
rest of the work may be made more easy
and sure by putting the bird on its back
on the table-the rump of it toward you.
Then have the neck held fast or put
weight on it, pull the skin and flesh to-
ward you, using the point of the knife to
make it come off with the skin. When
you have only the end of the entrails to
cut off, do not cut it, but cut the skin
around what is called the ring, and which
is placed Immediately under the rump-
thus proceeding, you have not touched
ANYTHING unclean, and you have the car
cass left whole and the flesh and skin in
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 scraping the flesh off all around.
Have a 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, so 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 a
quarter of an inch thick OF sausage meat
which you cover with pork, ham
and tongue, alternating the slices, 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 Irvine and
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, a 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 SO 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 strong
string, so that the bird will be kept in a
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 linen rag Two cloves /;
one piece of garlic; 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 a good fire, and as soon
as it boiis, put the bird back into it. For
a middlesized 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 fiatten 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 IT,