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Salmi of Turkey

From the carcass of a turkey strip the meat, dicing the larger pieces; put the bits through the chopper, break the carcass and put in the stock pot. For a salmi cook together 2 tablespoonfuls of butter, I tablespoonful each of chopped celery, onion and carrots and 2 tablespoonfuls of chopped raw ham. When browned add 2 tablespoonfuls of flour and brown again, then add I pint of thinned turkey gravy, 14 of a bay leaf, ½ of a blade of mace, 2 cloves and salt and pepper to taste. Stir and cook for five minutes, strain it over the diced turkey meat and return to the fire for ten minutes' slow cooking. Add 2 dozen stoned olives and 2 tablespoonfuls of sherry and take from the fire. Garnish with toast points and a little chopped parsley.