Читать книгу The New Galt Cook Book - Various - Страница 89

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It requires some patience and skill to prepare a turkey and keep the bird entire after removing all the bones, but it is by no means an impossible task for an inexperienced person, and boned turkey is a very convenient dish to serve at evening parties or at any time when a cold collation is in order. Freezing makes the skin tear easily, so the first essential is a turkey which has not been frozen. Singe and prepare the bird for roasting, but do not draw it. Turn it on its back and cut down the backbone with a small boning knife if you have it. Begin at the neck and run the knife between the flesh and bones, being careful not to pierce the skin, press off the flesh with the thumb and finger. Do not remove the small bone at the rump or the bone at the end of the wing. Work first on one side and finally turn the bird inside out by removing the leg bones, leaving the skeleton denuded. Turn the bird on the right side, fill it with the forcemeat given, skewer it in shape, and steam for three hours and roast for one. When cold garnish with aspic jelly.