Boned Turkey. Mrs. R. H. J.
Boil a turkey in as little water as possible until the bones can be easily separated from the meat; remove all the skin; slice, mixing together the light and dark parts; season with salt and pepper. Take the liquor in which the fowl was boiled, having kept it warm; pour it on the meat; mix well; shape it like a loaf of bread; wrap in a cloth and press with a heavy weight for a few hours. Cut in thin slices when served.