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Potted Turkey

Draw and singe a turkey and bone it. Cut the flesh off the thighs, trim off all the sinews and chop it fine. Chop one pound of fat bacon and one-half pound of lean veal, mix them with the chopped turkey flesh, season with salt and spices and pound the whole in a mortar. Lard the breasts of the turkey with the seasoned strips of fat bacon. Place a layer of the pounded mixture of forcemeat at the bottom of a potting jar. Spread out the turkey, skin downward, dust it over with spices and slat, cover the inside with a layer of forcemeat, roll the bird up, place it in the jar, spread the remaining forcemeat over it, put some thin rashers of fat bacon and a bay leaf on top and place the cover on the jar. Stand the jar in a large stewpan, pour in water to about one-third its height, place the stewpan in the oven and cook the turkey for about three hours. When cooked remove the jar from the oven, leave it until cold, then cover the contents with a layer of poultry dripping. The turkey should not be served until two days or more after it has been potted.