Singe the turkey, draw it, wash it clean, wipe dry, and lay it on a clean cloth; then with a sharp knife and your fingers take the bones from the legs and thighs, twisting and breaking the joints, the same with the wings, then slit the bird up the back from the neck to the rump, and with the knife and your fingers detach the meat from the bones, slowly and gradually, until you can draw out the whole carcass; chop very fine two pounds of lean ham, grate two quarts of stale bread crumbs, mix the ham well through them, and add an onion chopped very fine, a table-spoonful of chopped parsley, two teaspoonsful of sweet marjoram, one of sweet basil, half a saltspoonful of grated lemon-peel, the same of nutmeg, four hard-boiled eggs chopped fine, a small teaspoonful of black pepper, and six ounces of melted butter, mix all well together, fill the body of the bird and sew it up the back, make it as nearly as possible the shape it was before you boned it, the body must be stuffed very tightly to do this, then put some of the dressing in the legs and wings where you removed the bones, truss it and secure it with the skewers so that the filling will not fall out, season the outside of the bird, and roast it slowly a quarter of an hour for every pound, basting it frequently, and covering with buttered paper if getting too brown.

Prepare a jelly as follows: have ready three or four quarts of stock, that from boiled chickens is the best, from which you have taken all the fat, bring it to a boil; whisk the whites and shells of two eggs in a basin with half a pint of cold water, stir this in the stock, bring it to a boil again, strain through a clean cloth, and add two boxes of Cox's gelatine that has been soaked in cold water to cover, for an hour, stir this in until thoroughly dissolved, then lay the turkey breast down in a deep pan or mould, pour the jelly around and over it and set in a cool place for twenty-four hours, turn it out on a large dish, breast upwards, and garnish and serve.