Turkey Boned and Forced from Modern Cookery for Private Families by Eliza Acton
Take a small, well-kept, but quite sweet hen-turkey, of from seven to eight pounds weight, and remove, by the receipt for a fowl, all the bones except those of the pinions, without opening the bird...
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Cooking tools:
- Boning knife
- Cutting board
- Mixing bowl
- Spoon
- Kitchen scale
Ingredients
- Hen turkey between 7 and 8 lbs.
- (that is to say, 1 lb. of bread-crumbs, and the other ingredients in proportion.) Sausage-meat, 2 to 3 lbs.
- or with forcemeat No. 1, or with No. 3, 1 lb.
- weight, boned, filled with sausage-meat, 3 to 4 lbs.
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