Instructions: Boil a turkey in as little water as possible until the bones can be easily separated from the meat; remove all the skin; slice, mixing together the light and dark parts; season with salt and pepper. Take the liquor in which the fowl was boiled, having kept it warm; pour it on the meat; mix well; shape it like a loaf of bread; wrap in a cloth and press with a heavy weight for a few hours. Cut in thin slices when served.

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