POULTRY AND GAME. 85
crumbs as much as will make it thick enough to spread on with a knife; put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. Ten minutes before serving, remove the
plate and let it brown.
TURKEY HASHED.
CUT the remnants of turkey from a previous dinner into pieces of equal size. Boil the bones in a quart of water, until the quart is reduced to a pint ; then take out the bones, and to the liquor in which they were boiled add turkey gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the liquor thus prepared boil up once ; then put in the pieces of turkey, dredge in a little flour, give it one boil-up, and serve in a hot dish.
TURKEY WARMED OVER.
PIECES of cold turkey or .chicken may be warmed up with a little butter in a frying pan ; place it on a warm platter, surround it with pieces of small thick slices of bread or biscuit halved, first dipping them in hot salted water ; then place the platter in a warm oven with the door open. Have already made the following gravy to pour over all:
Into the frying pan put a large spoonful of butter, one or two cupfuls of milk, and any gravy that may be left over. Bring it to a boil; then add sufficient flour, wet in a little cold milk or water, to make it the consistency of cream. Season with salt, pepper and add a little of the dark meat chopped very fine. Let the sauce cook a few moments, then pour over the biscuit and fowl. This will be found
a really nice dish.
BONED TURKEY.
CLEAN the fowl as usual. With a sharp and pointed knife, begin at the extremity of the wing, and pass the knife down close to the bone, cutting all the flesh from the bone, and preserving the skin whole; run the knife down each side of the breast bone and up the legs, keeping close to the bone ; then split the back half way up, and draw out the bones; fill the places whence the bones were taken with a stuffing, restoring the fowl to its natural form, and sew up all the incisions made in the skin. Lard with two or three rows of slips of fat bacon on the top, basting often with salt and water, and a little butter. Some like a glasvs of port wine in the gravy.
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