Pulled Turkey

Ingredients

Remains of cold roast or boiled turkey, milk to cover it, thickened with a little flour, a few slices of bacon, rolled and toasted.

Method

Take the remains of a roast or boiled turkey, and pull the white part of the meat from the bones with a fork, so that it is in small strips. Put this into a saucepan, and cover with milk, thickened with a little flour. (A sprig of mace steeped in the milk, and removed before it is thickened, will be found an improvement.) In the meantime joint and grill the leg, lay this on a hot dish, pour the pulled turkey round, garnish with a few small rolls of bacon, and serve.

Turkey Scallop

Ingredients

Remains of cold roast or boiled turkey, breadcrumbs, butter.

Method

Crack the carcase, and put it with skin, fat, and gristle, into a saucepan, cover with cold water and set on to stew slowly into gravy. Chop the meat very fine; strew the bottom of a greased pie-dish with crumbs, next a thick stratum of minced turkey, stuffing and bits of butter, pepper and salt. Proceed in this order until the dish is full, reserve enough fine crumbs for a crust, and set this aside till the gravy is ready. When the gravy has drawn all the goodness from the bones, strain it and return it to the saucepan, boil up, thickened with a little browned flour wet with milk, pour it over the scallop, saving a little to wet the top. Now comes a layer of fine breadcrumbs. Wet these with gravy into a smooth paste, season with pepper and salt and spread evenly over the scallop. Cover with a dish and bake for half-an-hour, remove the cover, brown, and serve at once.