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Scalloped Turkey

Cut off all the meat from a boiled or roasted turkey and mince it very fine. Crack and break the carcass, put it into a saucepan together with the fat, skin and gristle, cover it with cold water and let it simmer to make the gravy. Grease the inside of a piedish, cover the bottom with a layer of breadcrumbs, over this put a layer of minced turkey, on this lay bits of butter and any bits of stuffing, then a layer of breadcrumbs, and so on until all the minced turkey is used up. When all the goodness is extracted from the bones strain the gravy, pour it back into the saucepan and thicken the browned flour. Pour some of this gravy into the piedish and with the remainder of it moisten sufficient fine breadcrumbs to form a smooth paste over the top; season with a little salt and pepper and spread the moistened breadcrumbs evenly and rather thickly over the scallops. Lay a dish over all and bake it for half an hour; then remove the cover, and, when browned, serve.