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Jacobin's Pottage

This is a particularly tempting dish, popular in the old convents in France before the Revolution. Chop the meat of a cold turkey fine; add 2 ounces of grated Parmesan cheese, salt, pepper, and nutmeg. Make four or five slices of toast, put in the bottom of a dish, and add 1 cup stock, then the chopped meat and a sprinkling of crumbs. Bake 1 hour, add lemon juice on top.