Page:Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats.djvu/103

 layer of chicken, and then some more batter; and so on till the dish is full, having a cover of batter at the top. Bake it till it is brown. Then break an egg into the gravy which you have set away, give it a boil, and send it to table in a sauce-boat to eat with the pudding.

A BONED TURKEY.

Grate the bread, and put the crusts in water to soften. Then break them up small into the pan of crumbled bread. Cut up a pound of butter in the pan of bread. Rub the herbs to powder and have two table-spoonfuls of sweet-majoram and two of sweet basil, or more of each, if the turkey is very large. Chop the pot-herbs, and pound the spice. Then add the salt and pepper, and mix all the ingredients well together. Beat slightly four eggs, and mix them with the seasoning and bread crumbs.

After the turkey is drawn, take a sharp knife and beginning at the wings, carefully separate the flesh from the bone, scraping it down as you go; and avoid tearing or breaking the skin. Next, loosen the flesh from the breast and back, and then from the thighs. It requires great care and patience to do it nicely. When all the flesh is thus loosened,