take -the turkey by the neck, give it a pull, and the skeleton will come out entire from the flesh, as easily as you draw your hand out of a glove. The flesh will then 'be a shapeless mass. Within needle and thread, mend or sew up any holes that may be found in the skin.
Take up a handful of the seasoning, squeeze it hard and proceed to stuff the turkey with it, beginning at the wings, next to the body, and their the thighs.
If you stuff it properly, it will again assume its natural shape. Stuff it very hard. When all the stuffing is in, sew up the breast, and skewer the turkey into its proper form, so that it will look as if it had not been boned.
Tie it round with tape and bake it three hours or more. Make a gravy. of the giblets chopped, and enrich it with some wine and an egg.
If the turkey is to be eaten cold, drop spoonfuls of red currant jelly all over it, and in the dish round it.
A large fowl may be boned and stuffed in the same manner.
COLLARED PORK.
| A leg of fresh pork, not large. | ||||
| Two table-spoonfuls of powdered sage. | ||||
| Two table-spoonfuls of sweet majoram, | 
|
powdered | ||
| One table-spoonful of sweet basil, | 
| |||
| A quarter of an ounce of mace, | 
| |||
| Half an ounce of cloves, | 
|
powdered | ||
| Two nutmegs, | 
| |||
| A bunch of pot-herbs, chopped small. | ||||
| A sixpenny loaf of state bread, grated. | ||||
| Half a pound of butter, cut into the bread. | ||||
| Two eggs. | ||||
| A table-spoonful of salt. | ||||
| A table-spoonful of black pepper. | ||||
Grate the bread, and having softened the crust in water, mix it with the crumbs. Prepare all the
