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Chicken or Turkey Sausage

Take the skin off a large fowl by first cutting down the back and cutting around the joints to the skin as nearly whole as possible. Cut all the meat of the fowl from the carcass without bone or gristle, chop it raw, like sausage meat, and then pound it with masher in the chopping bowl. Weigh it, and take half as much fat bacon, chop and pound it likewise. Mix the two pastes together, season like sausage-meat with pepper sage and salt. Roll up in the skin of the fowl and then in a napkin, and boil the sausage in seasoned broth, with the bones of the fowl in it, for an hour. When done put it on a dish to cool in the napkin it was boiled in, and another dish or other weight on top to give it an even shape. Slice cold and ornament with jelly and parsley.