Cut up whatever may be left of a roasted turkey and put it into a saucepan; add to it some shallots, mushrooms and truffles, chopped parsley, two tablespoonfuls of cullis, about a half pint of stock, or a little more, one wineglassful of white wine and a seasoning of pepper and salt, and allow it to simmer for half an hour. Then add one pounded anchovy and one teaspoonful of lemon-juice. Skim off the fat, and serve hot all together.

Hashed Turkey, Royal

Take about a pound and a half of nicely-shaped pieces of cooked turkey, place them in a saucepan with one pint of bechamel sauce, three tablespoonfuls of mushroom liquor, and two truffles cut into square pieces. Season with one pinch of salt, one-half pinch of pepper and a little grated nutmeg, all heated together for ten minutes; then serve with six heart-shaped pieces of bread for a garnish.

Hashed Turkey With Cream

This is prepared in the same manner as hashed turkey royal, substituting one pint of cold cream and one tablespoonful of butter for the bechamel sauce, omitting the truffles, and reducing the cream with the hash to one-half, which will take about four or five minutes. Pour the whole onto a hot dish, and serve.

Broiled Turkey's Legs

Cut off the legs of a cold roasted turkey, sprinkle them over with salt, pepper and cayenne, and cut them slightly across with a sharp knife. Squeeze some lemon juice over, place them on a well-greased gridiron and broil until nicely browned on both sides over a clear fire. When finished place the legs on a hot dish, baste them with warmed butter, and serve.

Deviled Turkey's Legs

Cut and trim the legs of a cold cooked turkey and season them well with salt and pepper. Mix a small quantity of mustard to a paste with some oil, rub the legs in it and broil them over a clear fire, turning and basting often. When nicely colored put the legs on a hot dish, pour a little rich brown gravy over them, and serve.