West Virginia Democrat. [volume] (Charles Town, W. Va.) 1885-1890, 1888-12-21
BeNED TURKEY.

See that every part is whole; one
with a little break in the skin will
not dc. Cut off the legs, in the
joints, and the tips OF the wings.
Do not draw the bird. Place it on
its breast, and with a small, sharp
boning knife, cut in 2 straight line
through to the bone from tee neck
down to that part of the bird where
there is but little flesh, where it is
all skin and fat. Begin at the neck,
and run the knife between the flesh
and the bones until you come to the
wing. Then cut the ligaments that
hold the bones together and the ten
dons that hold the flesh to the bones.
With the thumb and the forefinger
press the flesh from the smooth
bone. When you come to the joint
carefully seperate the ligaments and
remove the bone. Do not try to
take the bone from the next joint, as
that is not the way when carving,
and it gives a more natural shape to
the bird. Now begin at the wish
bone, and when that is free from
the flesh, run the knife between
the sides and the flesh, always using
the fingers to press the meat from
the smooth bones, as, for instance
the breast bone and lower part of
the sides. Work around the legs
the same as you did the wings, al
ways using great care at joints not
to cut the skin. Drawing out the
leg bones turns that part of the bird
inside out. Turn the bird over, and
proceed in the same manner with
the other side. When all is detach-
ed carefully draw the skin from the
breast bone; then run the knife be-
tween the fat and bone at the rump,
leaving the small bone in the eX-
IRENE end, as it holds the skewers.
Carefully remove the flesh from the
skeleton, and turn it right side out
again. Rub into it two tablespoon
fulls of salt and little pepper. and
fill with dressing. Sew up the back
and neck and then the vent. Truss
the same as if not boned. Take
strong piece of cotton cloth and pin
the bird firmly in it, drawing very
tight at the legs, as this is the broad
est place, and the shape Will net be
good unless this precaution be tax
en-. Steam three hours and then
place on buttered tin sheet, which
put in q baking pan. Basic we'll
with butter, pepper, salt and flour.
Roast one hour, basting every ten
minutes, and twice with stock.
When cold remove the skewers and
strings, and garnish with aspic
jelly, cooked beets and parsley. To
carve first cut off the wings, then
about two thick slices from the neck,
where it will be quite fat, and then
cut in thin slices. Serve jelly with
each plate.
Filling for Il turkey weighing s
pounds: the flesh Of n chicken
four pounds, one pound
of clear veal, half a pound Of clear
salt pork, one small cupful OF crack
er crumbs, two eggs, one cupful Of
broth, two and a half tablespoOnfuls
of salt, half a teaspoonful of pepper,
one teaspoonful of summer savory,
one of sweet marjoram, one of thyme,
half a spoonful of sage, if you like,
one tablespoonful of capers, and
quart of oysters, and two table
spoonfuls Of onion juice. Have the
meet uncooked and free from any
tough pieces. Chop very fine, Add
seasoning, crackers, etc, mix thor
oughly and use. If oysters are
used, half q pound of the meal must
be omitted. Where one cannot eat
veal, use chicken instead. Veal is
recommended for its eheapness.
Why people choose boned turkey,
instead OF plain roast turkey or
chicken is not plain, for the flavor
is not SO good; but at times and
places where boned birds are used,
it is a very appropriate dish. That
S, at suppers, lunches, parties,
where the guests are served stand
ng, it is impracticable to divide
that cannot be broken
With a fork or spoon; therefore the
advantage of boned turkey, chick
N or bird is apparent. One turkey
eight pounds before being
ooned will serve thirty persons at
l party, if there are also, oysters,
oils, coffee, ices, cake and cream.
{ the supper is very elaborate, the
turkey will answer for one OF the
dishes Cor a hundred or more per
sons. nothing more were gained
n the boning of bird, the knowledge
If the anatomy and the help this
will give in carving, pay to bone
.wo or three chickens. 1t is advis-
lble to bone at least two fowls be-
ore trying turkey. for you spoil
hem there is nothing lost, as they
make q stew or soup