When but half of a large turkey has been cut away, the remainder can be made presentable for a second serving by "braising" it thus:
Cut very thin slices of fat salt pork and cover the untouched side with them, binding in place with soft twine. Lay the turkey, cut-side downward, in your covered roaster; pour a large cupful of weak stock or gravy under the grating, put on the lid and cook one hour, slowly, basting several times with the gravy in the pan below the roast. Take up the turkey, remove the pork, dredge with flour and set back in the oven, basting it with butter to "glaze" it as soon as the flour is wet through. Shut up to brown when you have drained away the gravy.
Cut cold roast or boiled turkey into inch-lengths, free from skin and gristle, and put a layer in the bottom of a buttered bake-dish. Season with salt and pepper, dot with butter and cover with minced raw oysters. Season this layer, scatter fine crumbs over it, put in more seasoned turkey, and go on in this order until your materials are used up. Pour in, then, a cupful of gravy made by boiling down bones and stuffing in a quart of water until reduced to one-third the original quantity of liquid, and straining out the bones. Cover with fine crumbs, dot with butter and bake, covered, forty-five minutes, then brown. You may omit the oysters, and have a plain turkey scallop.
Or substitute chopped mushrooms for the minced oysters.
This is a good way of using yesterday's turkey, if there is not a sightly half left to be set on again.
Into a buttered bake-dish put a layer of turkey, cut - not chopped - into half-inch lengths. Drop bits of butter over it, but no other seasoning. Cover with minced, cooked sausage-meat, and this with three or four olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cupful of rich gravy made of bones and stuffing; cover with a good biscuit-dough half an inch thick; cut a hole in the middle and bake, covered, three-quarters of an hour, then brown.
Break the carcass of a roast turkey all to pieces, and chop what remnants of stuffing you have. Add a quart of cold water, and cook slowly until you have but a cupful of liquid. Strain and let it get cold. Skim off the fat, season with onion juice, kitchen bouquet, salt and paprika, and set over the fire with the turkey meat, cut into neat cubes, and a half cupful of champignons (or fresh mushrooms, if you have them). Bring quickly to a boil, thicken well with browned flour, boil up, add a glass of claret and serve. Lay sippets of fried bread around the ragout.
An undeniably tough turkey would be better boiled than roasted.
Clean, wash and fill with oyster-stuffing, for which a recipe was given a few pages back. Truss closely and sew up in a clean piece of white mosquito-netting. Lay in a pan and pour boiling water all over it from the tea-kettle, slowly, to toughen the skin and keep in the juices. Roll the turkey over and over in his hot bath, take out at the end of two minutes; put into a pot, cover deep with cold water, and heat gradually to a boil. Cook fifteen minutes to the pound, always gently. If the turkey be large and old, give him twenty minutes for each pound. Take the pot from the range, leave it covered for twenty minutes with the bird in it. Take him out, unwrap quickly, dish, wash freely with hot butter well-seasoned with salt and white pepper; pour a few spoonfuls of hot drawn butter over him, and serve. Send oyster sauce around with boiled turkey.