How To Bone Fowls

Singe and pick a fat young turkey. This is the easiest fowl to bone. Then cut through the skin the whole length of the back with a sharp-pointed knife. Go on cutting the meat from the bone on both sides until the hip and wing joints are reached. Chop through these, dividing the legs and wings from the body. Continue cutting close to the breast bone, pulling out the back bone as soon as it is free. Take out the entrails, reserving the giblets. On the ridge of the breast bone cut carefully to avoid breaking the skin, even leaving a bit of the edge of the bone. Afterward bone the first joint of the wings and, legs, removing the rest. Tuck the meat of these into the body, which, when stuffed, must be well rounded. Wash and dry on a towel Spread out flat, outside down and fill with an ordinary 5 dressing of bread-crumbs, together with the chopped giblets; adding a little chopped celery. Season with salt, pepper and marjoram, or any other sweet herb. Mix with a little melted butter. Draw the two sides together and sew with twine, filling out carefully as you close the body. A boned fowl is sometimes roasted, but the better way is to fasten securely in a pudding cloth and boil 2 or 3 hours in salted broth, to which the bones and rejected joints of fowl have been added. Let it cool in this liquor. Remove and press beneath a weight. To serve, take off the cloth, pull out the threads and slice carefully. Currant or other jelly cut in squares may be put on each slice.

Boned Fowls With Forcemeat

Proceed with the chicken or turkey as above, making forcemeat that will equal about 2/3 of the fowl in weight.

Lean veal is used for the body of the forcemeat; chop fine and season with ½ pound of fat salt pork. Add 1 cupful of breadcrumbs, season with pepper and salt and mix with well-beaten eggs in the proportion of 1 raw egg to 1 pound of the dressing. Moisten still farther with 1 cupful of broth, (water may be substituted). Stuff, sew up and boil in the salted broth as before. Cool and press as above, slice thinly and arrange on a platter, ornamenting each slice with variously colored jellies.

For a very extra occasion this forcemeat may be composed of the meat of 2 chickens for an ordinary sized turkey. Boil the chickens. Separate the dark and light meat carefully. Chop both. Combine the white meat with the bread, egg and other ingredients as above. Lay the turkey upon the table, skinside down as before. Strew half of the dark mincemeat over, then half the white forcemeat. Then the rest of the dark meat, finishing with the remaining white forcemeat. Do up the' turkey as directed in the preceding rules. When pressed and cooled the slices will be in colored layers, thus making a very delicate and ornamental dish. Garnish the outer edges of the platter with colored jellies.

Stock Jelly For Meats

Dissolve one ounce of sheet gelatine in a quart of soup stock. Season with salt, white pepper, parsley or celery and the juice of one lemon. Let cool, remove the fat, clarify according to recipe and strain through a napkin. Color in different tints, with burnt sugar, beet juice, etc.

This jelly can be used in various ways with boned turkey. Melted and poured over cold meats it is very nice.

Apple Stuffing

1 pint of tart apple sauce. 1 teacupful of bread-crumbs. A littles sage, salt and pepper. Mix and use to stuff roast duck, goose and some kinds of game.

Apple Sauce For Meats

Pare and slice good tart apples, cover and stew one-half hour in water about level with the apples. Throw in a little butter. Beat fine at the last. Use no sugar.

Potato Forcemeat

Mash potatoes, with cream or rich milk. Season highly with butter, Cayenne and salt; mix in a teacupful of bread-crumbs to give body to the dressing. Use this for geese or ducks. The bread-crumbs are sometimes omitted.