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Emincee of Turkey, Ancienne

Detach the meat from the turkey left over from yesterday, then cut it in half inch pieces and keep till required. Cut the carcass in pieces and place all the bones in saucepan, add half the piece of pork left over from yesterday, one carrot cut in quarters, two peeled, sound, raw potatoes and twelve small, peeled white onions. Moisten with a pint and a half of water. Season with teaspoon salt, cover the pan and let boil forty minutes. Place in a saucepan one ounce butter with one and a half ounces flour, stir well on the fire one minute, then strain the broth through a cheesecloth into the pan, sharply mix with a whisk until it comes to a boil. Cut the potatoes and pork in half-inch-square pieces and add them to the sauce with the twelve onions and turkey. Season with saltspoon cayenne and half teaspoon chopped parsley. Carefully mix, then cook five minutes. Transfer into a hot dish and serve.