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Turkey, Mashed

Cut the remains of cold cooked turkey into neat slices, dredge a little flour over them, put them into a stewpan, pour over them any sauce that may be left, and add a little pepper, salt, and grated nutmeg, if required. Shake the pan over the fire until its contents are quite hot, but do not allow them to boil. Draw it to the side of the fire, and let the hash simmer gently for ten or fifteen minutes. Cut the forcemeat-balls into slices, and warm these in the oven or before the fire. Arrange the turkey neatly on a hot dish, pour the gravy over it, and garnish with alternate slices of forcemeat and toasted sippets. A spoonful of minced pickled walnuts, pickled mushrooms, kernelled olives, or gherkins, simmered in the sauce, will pleasantly vary the flavour of the hash. When there is no sauce left from the previous day, a little may be made as follows. Put the skin, bones, and trimmings of the turkey into a saucepan with a pint of stock or water, a shallot, a spoonful of parsley, four or five cloves, and two or three sliced mushrooms. Simmer the sauce gently for half an hour, strain it, season with pepper, salt, and grated nutmeg, and thicken with the crushed liver of the turkey and a little brown thickening. Before sending to table, a spoonful of lemon-juice may be added or not. Time, half an hour, exclusive of the sauce.