Required: The remains of a cold turkey (about a pound). Three-quarters of a pint of stock or milk. One ounce of flour. One and a half ounces of butter. The yolk of an egg. One shallot. A blade of mace. Salt and pepper. Two tablespoonfuls of cream. (Sufficient for four to six.)

Cut the turkey into neat slices. Put all the bones and rough pieces in a stewpan with the shallot and mace and a little salt and pepper. Pour in enough cold water to cover, put the lid on the pan, and let the contents simmer gently for an hour or longer. Then strain off the stock.

Melt the butter in a saucepan, stir in the flour smoothly, and cook it for a few minutes without allowing it to colour. Then pour in the stock, and stir this sauce over the fire until it boils. Next let it simmer gently for about ten minutes, and season it to taste. Lay in the slices of turkey, and let them heat through very gently in the sauce ; on no account must it boil, or the meat will be hard and tough. Beat up the yolk of the egg, add the cream to it, or, if more convenient, use milk. Stir these gradually into the sauce, let it cook gently for a few minutes, then arrange the slices of meat on a hot dish and pour the sauce over.

Cost, without turkey, about 6d.