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Turkey, Minced

When a turkey has been so far used that neat slices cannot be cut from it to make a hash, the remains may be dressed as follows. Cut off the meat, free it from skin, bone, and sinew, and mince it finely. Season with salt, pepper, and grated nutmeg, and put it into a stewpan with sufficient white sauce to moisten it. Let it simmer gently without boiling till it is quite hot, stirring all the time. Turn it upon a hot dish, and garnish with poached eggs and toasted sippets placed alternately. When the white sauce is not at hand, a little may be made as follows. Put a quarter of a pint of stock into a saucepan with a thin strip of lemon-rind. Let it simmer gently a few minutes till it is pleasantly flavoured with the lemon. Strain, and add gradually a dessert-spoonful of flour which has been smoothly mixed with three or four table-spoonfuls of milk or cream. Stir the sauce gently over the fire for a few minutes till it is quite thick, and add pepper, salt, and grated nutmeg, if required, and after it is taken from the fire stir half an ounce of fresh butter into it until dissolved. Time, a few minutes to heat the mince.