This section is from the "The National Cook Book" book, by Marion Harland And Christine Terhune Herrick. Also available from Amazon: National Cook Book
Heat in a saucepan the carcass and stuffing with water enough to cover it two inches deep. Cook slowly for two hours, strain and season with onion-juice, chopped parsley, pepper, and salt.
Cut the meat into small dice, and half a can of mushrooms
(champignons) into quarters, and stir into the sauce. Heat to scalding, add a glass of sherry and the juice of half a lemon, and serve.
 
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