Democratic Sentinel, Volume 17, Number 2, Rensselaer, Jasper County, 27 January 1893 — ROASTED BONED TURKEY. [ARTICLE]

ROASTED BONED TURKEY.

A Delicious Dish that Slight Do for Christines Day. A roasted boned turkey is something one seldo u sees in these days of caterers. In the old colonial days it was considered the only way so cook it, and many of tho dev. endatils of the o.d Dutch families st 11 ha o it on all ;e tlval occasions. It is an expensive uxury, but, if on e indulge : in you wilt never a iiin wish to t >s e the ordinary sausage mi at stil led, boiled, imi tastioes affair wnieh .s generally served. Select a yo ng lien turkey weighing about ten pounds, and have your butcher bone it. Buy another turkey of lighter weight, and proceed in the following manner: Gut off the white meat from the frame of ilie smalt turkey and the meat from the thighs, put it lira chopling bowl with some bread crumbs wince have beon soaked in cold water —• a half loat'of broa ! wilido —add a small onion, some parsley, some vweot marjorum and two nice, full s.alksof celery and two raw eggs, salt and pepper. Chop Jhis.up very line. Dave at hand some strips of boiled tonguo and small sii.es of boiled ham, some tru , os and button mushrooms cut in slices. Stuff the loned turkey with the contents of the chopping bowl, now and then adding a piece of the ham and tongue and the mushrooms and truffles. These give it an ultra five appearance'when sliced. Se the turkey, when you stuff it, with fine white cord, press it with your hands into nice shape, tie tho wings and s.e-er the legs and roast in a slow ov<-n until done. Put some buttor over tho ureast and baste often. In a large stewpan put all the bones from both turkeys and two calves’ feet, add a s all onion, a carrot, and a lemon, sliced, with seeds taken otlt. Pour throe quarts of water over this and let t ! o 1 three or four houcs, until reduced to one quart;.skim out the bones, add two raw eggs with the broken shells. Let it boil li.teen minutes, dash in a cup of cold water, add a gill of sauteine, then strain through a ilannel bag into a mold; set away in a cold place. This is tho jeliy to serve with the boned turkey.