Recipes > Miscellaneous Recipes > Boned-turkey Jelly

Boned-turkey Jelly


As soon as the water in which you have boiled a boned turkey is cold, skim off the fat and strain it. Then proceed exactly as for meat jelly, except that you take one quart of the above instead of one quart of beef broth.


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Hand-Book of Practical Cookery (1884).

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