Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

pan, take the towel off and rinse it in cold water; wrap the bird up in the towel again and in the same way as before; place it on a large dish, with the seam or back under; put another plate or dish over it with a weight on it, and leave thus overnight in a cool place. The next morning the bird will be perfectly cold and rather flattened; then remove the towel, also the twine with which it has been sewed, place it on the dish on which it is to be served, the breast upward; glaze it with essence of beef or glace; decorate with meat-jelly, and serve. _How to decorate with Jelly._--When the jelly is congealed and can be cut with a knife, chop some of it on a coarse towel and put it all around the bird, about half an inch thick; cut some in slices about a quarter of an inch in thickness; cut these again with paste-cutters in different shapes, according to fancy, and place it over the bird, also according to fancy; again cut some of it in slices about one inch broad, a quarter of an inch thick and of any length, and cut out of these last ones pieces of a triangular shape, which put all around the border of the dish, placed so that one point of each piece is turned toward the edge of the dish and the two other points touch the other pieces on both sides; then you have an indented border of jelly. When the jelly is fancifully and tastefully arranged, it makes a sightly dish. It is always served cold for breakfast, lunch, or supper. In summer the jelly melts, and cannot be used as a decoration. A boned bird is then served without jelly. The bird is cut in slices, and some jelly is served with each slice. _Cold._--A turkey, being a large bird, is seldom entirely eaten the day it is served, and very often more than half of it is left for the next day. What is left may be prepared