and the flesh, always using the fingers to press the meat from the
smooth bones, as, for instance, the breast-bone and lower part of the
sides. Work around the legs the same as you did around the wings,
always using great care at the joints not to cut the skin. Drawing out
the leg bones turns that part of the bird inside out. Turn the bird
over, and proceed in the same manner with the other side. When all is
detached, carefully draw the skin from the breast-bone; then run the
knife between the fat and bone at the rump, leaving the small bone in
the extreme end, as it holds the skewers. Carefully remove the flesh
from the skeleton, and turn it right side out again. Rub into it two
table-spoonfuls of salt and a little pepper, and fill with dressing.
Sew up the back and neck and then the vent. Truss the same as if not
boned. Take a strong piece of cotton cloth and pin the bird firmly in
it, drawing very tight at the legs, as this is the broadest place, and
the shape will not be good unless this precaution be taken. Steam
three hours, and then place on a buttered tin sheet, which put in a
baking pan. Baste well with butter, pepper, salt and flour. Roast one
hour, basting every ten minutes, and twice with stock. When cold,
remove the skewers and strings, and garnish with aspic jelly, cooked
beets and parsley. To carve: First cut off the wings, then about two
thick slices from the neck, where it will be quite fat, and then cut
in thin slices. Serve jelly with each plate.

Filling for a turkey weighing eight pounds: The flesh of one chicken
weighing four pounds, one pound of clear veal, half a pound of clear
salt pork, one small capful of cracker crumbs, two eggs, one cupful of
broth, two and a half table-spoonfuls of salt, half a teaspoonful of
pepper, one teaspoonful of summer savory, one of sweet majoram, one of
thyme, half a spoonful of sage, and, if you like, one table-spoonful
of capers, one quart of oysters and two table-spoonfuls of onion