very large proportion of forcemeat to fill it entirely, the logs and
wings are sometimes drawn into the body, to diminish the expense of
this. If very securely trussed, and sewn, the bird may be either boiled,
or stewed in rich gravy, as well as roasted, after being boned and
forced; but it must be most gently cooled, or it may burst.
ANOTHER MODE OF BONING A TURKEY OR FOWL. (_Miss Acton's Recipe_.)