Place poultry in pot with just enough water to cover. Slowly bring to a boil, skimming off surface. When water comes to a full boil skim again and add the salt and the vegetables, bay leaves and peppercorns. Place lid on pot, leaving a small opening for steam to escape. Simmer gently until meat leaves the bones. Remove meat, strain liquid, add lemon juice. Arrange meat in deep platters, cover with juice and garnish with lemon slices if desired. Refrigerate until well set. To serve cut in squares or can be poured into small dishes and served directly. If turkey is used it can be a portion of bird only, weighing 3 to 4 pounds. Posted to recipelu-digest by GramWag
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|Serving Size: 1 Serving (211g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 18 (13%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 2385.1mg||82 %|
|Potassium 753mg||20 %|
|Total Carbohydrate 41.5g||12 %|
|Dietary Fiber 16.3g||65 %|
|Sugars, other 25.2g|
|Protein 5.6g||8 %|
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Calories per serving: 143
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