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Turkey, Cold, to Fry

Divide the remains of a cold turkey into neat joints convenient for serving. Dip these into beaten egg, and afterwards into seasoned bread-crumbs, and fry them in hot fat till they are lightly browned. Arrange them neatly on a dish, and pour over them a little good gravy made as follows. Put the bones and trimmings into a saucepan with as much stock or water as will cover them, a bunch of parsley, one or two sticks of celery, and a little pepper and salt. Let them simmer gently for an hour, pour out the liquor, strain and skim it. Mince two ounces of lean ham finely, and brown it gently in a little butter. Dredge some flour over it, and pour to it the strained gravy from the bones. Stew the gravy gently until it is wanted, skim well, and serve very hot. Garnish the dish with toasted sippets and sliced lemon. Time, one hour and a half to make the gravy, five or six minutes to fry the joints of turkey.