If it is to be kept some time, pack in little jars, and pour melted butter over the top.
BONED TURKEY.
This is a delicate dish, and is usually regarded as an impossibility for any ordinary housekeeper; and unless one is getting up a supper or other entertainment, it is hardly worth while to undertake it.

If the legs and wings are left on, the boning becomes much more difficult.

The best plan is to cut off both them and the neck, boiling all with the turkey, and using the meat for croquettes or hash.
Draw only the crop and windpipe, as the turkey is more easily handled before dressing.

Choose a fat hen turkey of some six or seven pounds weight, and cut off legs up to second joint, with half the wings and the neck.

Now, with a very sharp knife, make a clean cut down the entire back, and holding the knife close to the body, cut away the flesh, first on one side and then another, making a clean cut around the pope's nose.