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Turkey, Pulled

Take the remains of a cooked turkey. Cut off the legs, and score the meat on them, and the gizzard at regular distances. Season highly, as for devilled turkey, and set them aside. Remove the skin from the body, and pull the white meat from the bones in long flakes with a fork. Put the bones and trimmings of the turkey into a stewpan with a pinch of powdered mace, a finely-minced shallot, the rind and strained juice of half a lemon, a pint of stock, and a little pepper and salt. Let them simmer gently till the gravy is strong and pleasantly flavoured; strain and skim it, thicken with white roux or with a little flour and butter, and add a quarter of a pint of milk or cream. Let the gravy boil a few minutes, then put in the meat, and let it simmer again until the latter is quite hot, but do not let the gravy boil after the meat is added. While the meat is simmering take the legs and gizzard already seasoned, dip them in clarified butter, and broil over a clear fire till they are lightly browned without being burnt. Put the pulled turkey with the sauce into the centre of a hot dish, lay the legs and gizzard upon it, and serve very hot. The legs of the turkey should be turned every minute whilst they are being broiled. Probable cost, 6d., exclusive of the cold turkey, if milk is used. Sufficient for three or four persons.