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Boiled Turkey, Demi-Deuil

Singe, and cut the head and feet from a tender turkey of about seven pounds. Draw, wipe and truss, then place in a large saucepan with two medium carrots, two turnips, two white onions, one leek, one branch celery, two branches parsley, one bay leaf, two cloves and a sprig of thyme. Moisten with one and a half gallons water, season with a heavy tablespoon salt and teaspoon white pepper, set the pan on the fire, cover it and let boil slowly for two hours. Remove the turkey, cut the legs off, then cut each leg in three pieces and place on a large dish. Remove the skin from the breast, cut the breast into very thin slices and neatly dress them over the legs. Pour a demi-deuil sauce over all and serve. Save the broth for tomorrow.

N.B. A boiled rice can be served around the turkey if desired.