Cut the remains of a cold turkey into strips an inch and a half long, salt and pepper and set away, covered, in a cold place while you make a good gravy of the carcass, broken to pieces, and the stuffing, with the skin and other uneatable bits. Cover well with cold water and stew down slowly to half the original quantity of liquid. Strain and add the beaten yolks of three eggs for two cupfuls of meat. Stir in the turkey. The mixture should be very soft and well-seasoned. Cover thickly with fine crumbs, salt and pepper, stick bits of butter in this crust, and bake, covered, until it is bubbling hot. Then brown.