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To Warm Over Turkey

Cut the drumsticks and wings from the body, and take off all the meat remaining on the breast. Also use any pieces that may have remained on the platter when the turkey was first carved. Disjoint the back piece, called the rump, splitting it down the back and cutting each piece in two, thus making four pieces of the back. Place all these pieces in a kettle, add three tablespoons of the stuffing and any gravy that may have been left from the roast. Add water to half the height of the turkey in the kettle, cover the kettle tightly, and set it in a moderate heat. Cook at least forty-five minutes, stirring often, adding more water if it should seem necessary; there should be just enough at the last to keep the meat from sticking to the kettle. Season with salt and pepper, turn on a platter, and serve. It is a mistake to cut the meat from the bones, as the result is very unsatisfactory. The turkey should stew so slowly that it will be