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Jellied Turkey

With a sharp knife cut the skin down the center of the back and raise the flesh carefully on either side until the legs and wings are reached, when extra care is necessary to remove the bones without cutting the skin. Care is again required when detaching the breast bone from the skin. When this is done the whole body may be easily taken out entire. Restore the turkey as nearly as possible to its original form by filling the legs, wingsbody with force-meat. Sew up, truss and put on to roast. Make lile stock of the bones and giblets, to be used in the jelly.