Cut off all the meat from a boiled or roasted turkey and mince it very fine. Crack and break the carcass, put it into a saucepan together with the fat, skin and gristle, cover it with cold water and let it simmer to make the gravy. Grease the inside of a piedish, cover the bottom with a layer of breadcrumbs, over this put a layer of minced turkey, on this lay bits of butter and any bits of stuffing, then a layer of breadcrumbs, and so on until all the minced turkey is used up. When all the goodness is extracted from the bones strain the gravy, pour it back into the saucepan and thicken the browned flour. Pour some of this gravy into the piedish and with the remainder of it moisten sufficient fine breadcrumbs to form a smooth paste over the top; season with a little salt and pepper and spread the moistened breadcrumbs evenly and rather thickly over the scallops. Lay a dish over all and bake it for half an hour; then remove the cover, and, when browned, serve.

Stewed Turkey With Celery

Clean and truss a hen turkey as for boiling, stuff it with veal forcemeat, place it in a large saucepan with plenty of hot water, and boil it gently until tender. When the turkey is done take half of the cooking liquor and put it into another saucepan with four well-washed heads of celery, and stew them until tender. Remove the celery from the liquor, put in the turkey, breast downward, and boil it gently for twenty minutes; then drain it, put it on a hot dish and keep it near the fire. Stir one ounce of butter into one tablespoonful of flour, put it in the celery liquor, stir it over the fire until boiling, then put in the celery cut up into short lengths, and warm it again. Pour the sauce and celery over the turkey, and serve.

Stewed Turkey With Noodles

Singe, draw and truss a turkey with the legs turned in. Melt some bacon fat in a stewpan, put in the bird, cover the breast with thin slices of fat bacon and fry it over a moderate fire until nicely browned. Pour some broth in with the turkey to three-fourths its height, add two or three small onions, a bunch of sweet herbs, a piece of celery root, four or five cloves and eight or ten peppercorns. Boil the liquor for ten minutes, then move the pan to the side of the fire, place some hot ashes on the lid, and stew the turkey until cooked. Prepare a garnish of noodles, finishing it with butter and grated Parmesan cheese, then place it on a hot dish. Remove the string from the turkey and place it on the dish with the noodles. Skim and strain the cooking liquor, thicken it with tomato sauce and boil it for a few minutes. Pour a small quantity of the sauce over the bird, and serve it with the remainder of the sauce in a sauceboat.