Name: Boned Turkey
Cuisine: American
Ingredients: 1 sharp and pointed knife; 1 and up the legs; 1 stuffing; 2 or three rows of slips of fat bacon on the top; 10 with salt and water; 1 little butter; 1 glass of port wine in the gravy; 1 difficult dish to attempt by any but skillful hands

Original Recipe

Clean the fowl as usual. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone; then split the back half way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lard with two or three rows of slips of fat bacon on the top, basting often with salt and water, and a little butter. Some like a glass of port wine in the gravy. This is a difficult dish to attempt by any but skillful hands. Carve across in slices, and serve with tomato sauce.

1 sharp and pointed knife
1 and up the legs
1 stuffing
2 or three rows of slips of fat bacon on the top
10 with salt and water
1 little butter
1 glass of port wine in the gravy
1 difficult dish to attempt by any but skillful hands

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1

Clean the fowl as usual.
2

With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone; then split the back half way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the fowl to its natural form, and sew up all the incisions made in the skin.
3

Lard with two or three rows of slips of fat bacon on the top, basting often with salt and water, and a little butter.
4

Some like a glass of port wine in the gravy.
5

This is a difficult dish to attempt by any but skillful hands.
6

Carve across in slices, and serve with tomato sauce.

Original Recipe

Ingredients

Instructions