European and American cuisine

white pepper evenly distributed. Set the turkey meat aside until the following forcemeat is prepared : Take 2 pounds of lean veal, 1 pound pork tenderloins or fresh pork off the loin, Y^ pound larding pork ; chop the 3 ingredients exceedingly fine or have them ground in the machine, season with 1 tablespoonful salt, 1 teaspoonful pepper, Ys teaspoonful nutmeg. Cut Y2 pound of cooked beef tongue into Y2-inch square pieces, cut 12 truffles the same way; add both to the forcemeat, add Y2 cup of sherry wine, and 4 ounces pistachio nuts ; mix all well together, then place the forcemeat in the center of the turkey, draw the back together and sew it up ; gently lift it, and lay in the center of the napkin ; roll carefully in the napkin, tie tightly on both ends and once in the middle with a tape. As soon as the kettle with the remnants boils add 2 onions with 3 cloves stuck in each one, a bouquet, and Ys tablespoonful salt ; then put in the turkey, cover, and boil slowly 2Yi hours. "When done, remove the turkey with a skimmer, letting it cool off a little, cut the tapes and roll the turkey over again as before, and tightly tie on both ends. Lay on a flat dish, cover with a board the same size as the turkey, place 2 or 3 flatirons on top, or some weight, let it stand 12 hours. Aspic or Jelly for Boned Turkey.— Strain the broth in which the turkey was boiled through a napkin, remove every particle of fat; place 3 pints broth in a saucepan over the fire; soak 2 ounces gelatin in Y2 pint cold water till soft, add it to the chicken broth in saucepan. Beat the whites of 2 eggs to a stiff froth, add the juice of 1 lemon and a little cold water, stir this into the chicken broth, beat thoroughly with an egg beater, and boil 5 minutes ; then draw the kettle to side of stove, letting it stand 5 minutes ; taste, and if not sour enough, add a little vinegar, and more salt if necessary. In the meantime lay a napkin in a sieve, place the sieve over a saucepan, then set the saucepan into a vessel of boiling water over the fire. Pour the jelly into the napkin, a little at first ; then examine, and if not clear enough pour it back again ; continue until all is strained ; pour the jelly into a mold and set aside to cool. When ready to serve cut the turkey into dices, arrange them nicely on a dish, and garnish with chopped jelly. Another way is to pour some jelly before it is firm on the dish on which the turkey is to be served 1 inch in thickness and set aside till firm ; pour also jelly into small fancy molds and set them aside till firm. Arrange the sliced turkey over the jelly on the dish, open the small molds, and lay the jelly in a circle around the dish ; or pour the aspic in a shallow tin pan, and when cold cut into fancy shapes.