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Turkey Poult, Cold, to Re-Cook

The remains of a turkey poult may be minced, made into patties, croquettes, etc., or, indeed, dressed up in various ways very much like the larger bird. The following will be found to be the most satisfactory way of serving it a second time. Cut the meat into neat pieces free from skin, bone, and sinew. Put the trimmings into a saucepan with a pint of white stock, a small bunch of parsley, a finely-minced shallot, and six mushrooms chopped small. Add pepper, salt, and grated nutmeg, and simmer the sauce till it is pleasantly flavoured and partly reduced. Strain it, thicken with a little white roux or with flour and butter, and add an equal quantity of new milk or cream. Stir it over the fire till it boils, put in the slices of meat, and let them simmer until they are quite hot; but the sauce must not boil after they are added. Put the meat on a hot dish, pour the sauce over, and garnish the dish with sliced lemon and parsley. Time, about an hour and a quarter to make the sauce; four or five minutes to heat the meat. Probable cost, if milk be used, 8d., exclusive of the cold turkey poult.