Or substitute chopped mushrooms for the minced oysters.
Turkey and sausage pudding
This is a good way of using yesterday’s turkey, if there is not a sightly half left to be set on again.
Into a buttered bake-dish put a layer of turkey, cut—not chopped—into half-inch lengths. Drop bits of butter over it, but no other seasoning. Cover with minced, cooked sausage-meat, and this with three or four olives chopped fine. Proceed in this way until the dish is ready for the crust. Pour in a cupful of rich gravy made of bones and stuffing; cover with a good biscuit-dough half an inch thick; cut a hole in the middle and bake, covered, three-quarters of an hour, then brown.
Ragout of turkey
Break the carcass of a roast turkey all to pieces, and chop what remnants of stuffing you have. Add a quart of cold water, and cook slowly until you have but a cupful of liquid. Strain and let it get cold. Skim off the fat, season with onion juice, kitchen bouquet, salt and paprika, and set over the fire with the turkey meat, cut into neat cubes, and a half cupful of champignons (or fresh mushrooms, if you have them). Bring quickly to a boil, thicken well with browned flour, boil up, add a glass of claret and serve. Lay sippets of fried bread around the ragout.
Boiled turkey
An undeniably tough turkey would be better boiled than roasted.
Clean, wash and fill with oyster-stuffing, for which a recipe was given a few pages back. Truss closely and sew up in a clean piece of white mosquito-netting. Lay in a pan and pour boiling water all over it from the tea-kettle, slowly, to toughen the skin and keep in the juices. Roll the turkey over and over in his hot bath, take out at the end of two minutes; put into a pot, cover deep with cold water, and heat gradually to a boil. Cook fifteen minutes to the pound, always gently. If the turkey be large and old, give him twenty minutes for each pound. Take the pot from the range, leave it covered for twenty minutes with the bird in it. Take him out, unwrap quickly, dish, wash freely with hot butter well-seasoned with salt and white pepper; pour a few spoonfuls of hot drawn butter over him, and serve. Send oyster sauce around with boiled turkey.