carcass may be filled with quail, grouse, prairie chicken, chicken, veal, or fresh pork, or with a combination of part, or all, of these things. Sweetbreads, mushrooms, and truffles can also be used in conjunction with other articles, and lean ham, beef tongue, and hard-boiled eggs are very desirable as part of the filling, because of their color and flavor. For a seven or eight-pound turkey three and a half or four pounds of filling will be needed, also a pint of poultry or veal broth, sufficiently strong to become a stiff" jelly when cold. The main portion of the material to be used for filling should be minced fine, like meat for croquettes, seasoned sharply with salt and pepper, and mixed with the broth, after it has been warmed until liquid. All the filling material must be cooked before it is put in the turkey. After all the material has been prepared stuff" the boned fowl in this manner : Lay the turkey, skin side down, on a large platter. Remove some portions of the breast, and lay in the places of the removed portions long cubes of lean boiled ham or tongue, and place upon these strips a layer of chopped meat. Stuff" the wings and second joints from which the bones were removed with the chopped meat. Sprinkle with whole allspice. Place through the center lengthwise a row of hard-boiled eggs, from which the shells have been peeled. Cover the eggs with a layer of the chopped meat, some cubes of tongue or ham, and the displaced portions of the breast. Add mushrooms, truffles, or sweetbreads, if desired, and when full enough, draw up over the filling, the back of the turkey, and sew the edges of the carcass together. Wet the seam with water, and dust flour over Boned Meats, 309 it. Lay the stuffed fowl upon its back, tie the legs and wings in position, place it upon a piece of muslin, wrap tightly and fasten the muslin securely together along the back. Put it, back up, in a steamer and cook for two hours, then lay in a roasting pan and cook slowly in the oven, until well browned. Baste frequently, while roast- ing, with turkey, chicken, or veal broth, well seasoned with salt and pepper. After it is done, place in an earthen tureen, breast down, to cool, and strain over it the broth used for basting. Chickens and all kinds of fowls and birds can be boned in the same way that a turkey is boned. To Bone and Stuff a Leg of Lamb. — Insert the boning knife close to the bone at the upper end of the leg. Cut the sinews, and scrape the flesh from the bone, half way through the leg, then cut and scrape in the same man- ner, from the other end of the leg, until the bone can be slipped from the meat. After removing the bone, fill the cavity from which it has been taken with bread crumbs prepared and seasoned as for roast turkey✪ Stuffed Leg of Lamb. Fasten with skewers, wrap and tie securely, and cook the same as boned turkey. Serve cold, with currant, grape, plum, or cranberry jelly. To Bone and Stuff a Leg of Veal. — Follow the direc- tions given for boning a leg of lamb. After the bone has been removed stuff the veal with rich sausage meat✪ Stuffed Leg of Veal, highly seasoned with salt and pepper, wrap and tie up securely, steam for an hour, then roast for two and a half hours — basting frequently with water highly seasoned with salt and pepper and enriched with a spoonful ot butter. 3IO The Art of Cookery.

AI-modernized reading of the original text

carcass may be filled with quail, grouse, prairie chicken, chicken, veal, or fresh pork, or with a combination of part, or all, of these things. Sweetbreads, mushrooms, and truffles can also be used in conjunction with other articles, and lean ham, beef tongue, and hard-boiled eggs are very desirable as part of the filling, because of their color and flavor. For a seven or eight-pound turkey three and a half or four pounds of filling will be needed, also a pint of poultry or veal broth, sufficiently strong to become a stiff jelly when cold. The main portion of the material to be used for filling should be minced fine, like meat for croquettes, seasoned sharply with salt and pepper, and mixed with the broth, after it has been warmed until liquid. All the filling material must be cooked before it is put in the turkey. After all the material has been prepared stuff the boned fowl in this manner : Lay the turkey, skin side down, on a large platter. Remove some portions of the breast, and lay in the places of the removed portions long cubes of lean boiled ham or tongue, and place upon these strips a layer of chopped meat. Stuff the wings and second joints from which the bones were removed with the chopped meat. Sprinkle with whole allspice. Place through the center lengthwise a row of hard-boiled eggs, from which the shells have been peeled. Cover the eggs with a layer of the chopped meat, some cubes of tongue or ham, and the displaced portions of the breast. Add mushrooms, truffles, or sweetbreads, if desired, and when full enough, draw up over the filling, the back of the turkey, and sew the edges of the carcass together. Wet the seam with water, and dust flour over Boned Meats, 309 it. Lay the stuffed fowl upon its back, tie the legs and wings in position, place it upon a piece of muslin, wrap tightly and fasten the muslin securely together along the back. Put it, back up, in a steamer and cook for two hours, then lay in a roasting pan and cook slowly in the oven, until well browned. Baste frequently, while roasting, with turkey, chicken, or veal broth, well seasoned with salt and pepper. After it is done, place in an earthen tureen, breast down, to cool, and strain over it the broth used for basting. Chickens and all kinds of fowls and birds can be boned in the same way that a turkey is boned. To Bone and Stuff a Leg of Lamb. — Insert the boning knife close to the bone at the upper end of the leg. Cut the sinews, and scrape the flesh from the bone, half way through the leg, then cut and scrape in the same manner, from the other end of the leg, until the bone can be slipped from the meat. After removing the bone, fill the cavity from which it has been taken with bread crumbs prepared and seasoned as for roast turkey. Fasten with skewers, wrap and tie securely, and cook the same as boned turkey. Serve cold, with currant, grape, plum, or cranberry jelly. To Bone and Stuff a Leg of Veal. — Follow the directions given for boning a leg of lamb. After the bone has been removed stuff the veal with rich sausage meat, highly seasoned with salt and pepper, wrap and tie up securely, steam for an hour, then roast for two and a half hours — basting frequently with water highly seasoned with salt and pepper and enriched with a spoonful ot butter. 3IO The Art of Cookery.

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The art of cookery