Cover it with boiling water, salted as for stock, putting in all the bones and giblets, and two onions stuck with three cloves each.

Boil four hours.

Let it cool in the liquor.

Take up in a pan, lay a tin sheet on it, and press with a heavy weight.

Strain the water in which it was boiled, and put in a cold place.
Next day take off the napkin, and set the turkey in the oven a moment to melt off any fat.