Ragoût of Turkey.
This is also a cheap, yet nice dish. Cut the cold turkey from the bones and into bits an inch long with knife and fork, tearing as little as possible. Put into a skillet or saucepan the gravy left from the roast, with hot water to dilute it should the quantity be small. Add a lump of butter the size of an egg, a teaspoonful of pungent sauce, a large pinch of nutmeg, with a little salt. Let it boil, and put in the meat. Stew very slowly for ten minutes—not more—and stir in a tablespoonful of cranberry or currant jelly, another of browned flour which has been wet with cold water; lastly, a glass of brown Sherry or Madeira. Boil up once, and serve in a covered dish for breakfast. Leave out the stuffing entirely; it is no improvement to the flavor, and disfigures the appearance of the ragoût.