BONED TURKEY. MRS. R. H. J.
Boil a turkey in as little water as possible until the bones can be
easily separated from the meat; remove all the skin; slice, mixing
together the light and dark parts; season with salt and pepper. Take
the liquor in which the fowl was boiled, having kept it warm; pour it
on the meat; mix well; shape it like a loaf of bread; wrap in a cloth
and press with a heavy weight for a few hours. Cut in thin slices
when served.
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