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 glass of port wine in the gravy.

This is a difficult dish to attempt by any but skillful hands. Carve
across in slices, and serve with tomato sauce.

ROAST GOOSE.

The goose should not be more than eight months old, and the fatter the
more tender and juicy the meat. Stuff with the following mixture:
Three pints of bread crumbs, six ounces of butter, or part butter and
part salt pork, one teaspoonful each of sage, black pepper and salt,
one chopped onion. Do not stuff very full, and stitch openings firmly