juice. Have the meat uncooked and free from any tough pieces. Chop
_very_ fine. Add seasoning, crackers, etc., mix thoroughly, and
use. If oysters are used, half a pound of the veal must be omitted.
Where one cannot eat veal, use chicken instead. Veal is recommended
for its cheapness. Why people choose boned turkey instead of a plain
roast turkey or chicken, is not plain, for the flavor is not so good;
but at the times and places where boned birds are used, it is a very
appropriate dish. That is, at suppers, lunches and parties, where the
guests are served standing, it is impracticable to provide anything
that cannot be broken with a fork or spoon; therefore, the advantage
of a boned turkey, chicken, or bird, is apparent. One turkey weighing
eight pounds before being boned, will serve thirty persons at a party,
if there are, also, say oysters, rolls, coffee, ices, cake and cream.
If the supper is very elaborate the turkey will answer for one of the
dishes for a hundred or more persons. If nothing more were gained in
the boning of a bird, the knowledge of the anatomy and the help this
will give in carving, pay to bone two or three chickens. It is
advisable to bone at least two fowls before trying a turkey, for if
you spoil them there is nothing lost, as they make a stew or soup.

Aspic jelly: One and a half pints of clear stock--beef if for amber
jelly, and chicken or veal if for white; half a box of gelatine, the
white of one egg, half a cupful of cold water, two cloves, one large
slice of onion, twelve pepper-corns, one stalk of celery, salt. Soak
gelatine two hours in the cold water. Then put on with other
ingredients, the white of the egg being beaten with one spoonful of
the cold stock. Let come to a boil, and set back where it will just
simmer for twenty minutes. Strain through a napkin, turn into a mould
or shallow dish, and put away to harden. The jelly can be made with
the bones of the turkey and chicken, by washing them, covering with