ESCALLOPED TURKEY AND OYSTERS
Reheat cold cooked turkey, cut fine, in a [Cream Sauce], seasoning with salt, pepper, and grated nutmeg. Put into a buttered baking-dish with alternate layers of drained oysters and seasoned crumbs and dots of butter, and brown in the oven.
TURKEY LOAF
Chop fine the meat of a cold turkey, and to each cupful add one-third of a cupful of cracker crumbs and one egg. Mix thoroughly and add enough of the stuffing to season. Shape into a loaf, roll in cracker crumbs, dot with butter, and bake for half an hour.
PIGEON
PIGEON PIE
Clean and cut up the pigeons. Cook until tender in boiling water to cover, seasoning with salt, pepper, and chopped onion. Drain, and put into each pigeon a hard-boiled egg, with salt, pepper, thyme, and a little butter to season. Put into a deep baking-dish and strain over them the liquid in which they were cooked. Add one cupful of cream, one tablespoonful of butter, two tablespoonfuls of bread crumbs, one tablespoonful of minced parsley, and a pinch each of thyme and salt. Cover the pie with a rich crust, bake, and serve either hot or cold.
BROILED SQUABS WITH BACON
Clean the birds and split without detaching. Dip in seasoned oil, broil, and serve on toast. Pour over melted butter, seasoned with lemon-juice and minced parsley, and garnish with slices of fried bacon.