Boned Turkey
2 turkeys. 1 corned tongue, already cooked. 1 pound of dry salt pork. 8 hard-boiled eggs. 1 cupful of aspic jelly. Seasonings. Take a large and a small turkey unopened, singe and wash and then bone them, cutting first down the whole length of the back. When boned lay them skin downwards on the table and season with pepper and salt, or with spiced salt. Cut the cooked red tongue and the fat unsmoked bacon into strips pencil size and lay them alternating on the turkey meat, lengthwise of the fowl, cutting gashes in the thickest parts to receive them evenly. Cut the yolks of the eggs in quarters and dispose them evenly among the strips, then chop the jelly and strew it over.
You are now able to supply to the hotel patrons that long felt want, a turkey all breast.
Roll, or rather double up carefully the smaller turkey and place it inside the other, remembering to turn it so that there will be found when the galantine is cut a breast at each end. Bring the two edges of the outside turkey together and sew it up with cotton twine and a large needle. Butter a cloth and roll the galantine up in it tightly and with a good many wraps, and either tie or sew it securely. Boil in soup stock with the turkey bones added.