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Boned Turkey (Bone and stuff as in preceding)

Bone and stuff as in preceding recipe, roll tight in a strong, clean cloth, tie with tape in center and near the ends, and fasten ends firmly with strong twine, taking care to make the roll compact and perfectly secure; place in a rich stock, prepared by putting the bones in cold water with herbs, an onion peeled and stuck with ten cloves, and a sliced carrot and turnip, bringing to a boil, and skimming it until clear (if not enough to cover, add more boiling water), and boil four or five hours, take up, remove cloth, wash it in cold water, and replace turkey in it as before, place it between two platters under a heavy weight, and let stand over night to cool; strain the stock in which it was boiled, in the morning remove all fat, and put stock over the fire; add to it two ounces gelatine dissolved in a pint of cold water, and clarify as in general directions for "Soups." Strain through flannel until perfectly clear, pour it into two shallow molds, color one dark brown with caramel, and cool until the jelly is firm; place turkey on a dish and garnish with the jelly cut in fanciful shapes; or first place the turkey on a dish, and pour the jelly over it.