Turkey Scallop. ✠
Cut the meat from the bones of a cold boiled or roasted turkey left from yesterday’s dinner. Remove the bits of skin and gristle, and chop up the rest very fine. Put in the bottom of a buttered dish a layer of cracker or bread-crumbs; moisten slightly with milk, that they may not absorb all the gravy to be poured in afterward; then spread a layer of the minced turkey, with bits of the stuffing, pepper, salt, and small pieces of butter. Another layer of cracker, wet with milk, and so on until the dish is nearly full. Before putting on the topmost layer, pour in the gravy left from the turkey, diluted—should there not be enough—with hot water, and seasoned with Worcestershire sauce, or catsup, and butter. Have ready a crust of cracker-crumbs soaked in warm milk, seasoned with salt, and beaten up light with two eggs. It should be just thick enough to spread smoothly over the top of the scallop. Stick bits of butter plentifully upon it, and bake. Turn a deep plate over the dish until the contents begin to bubble at the sides, showing that the whole is thoroughly cooked; then remove the cover, and brown. A large pudding-dish full of the mixture will be cooked in three-quarters of an hour.
This, like many other economical dishes, will prove so savory as to claim a frequent appearance upon any table.
Cold chicken may be prepared in the same way
Or,
The minced turkey, dressing, and cracker-crumbs may be wet with gravy, two eggs beaten into it, and the force-meat thus made rolled into oblong shapes, dipped in egg and pounded cracker, and fried like croquettes, for a side dish, to “make out” a dinner of ham or cold meat.