FRICASSEED TURKEY (Cold Meat Cookery)

Ingredients

• The remains of cold roast or boiled turkey
• a strip of lemon-peel
• a bunch of savoury herbs
• 1 onion
• pepper and salt to taste
• 1 pint water
• 4 tablespoonful cream
• the yolk of an egg

Instructions

1. Cut some nice slices from the remains of a cold turkey, and put the bones and trimmings into a stewpan, with the lemon-peel, herbs, onion, pepper, salt, add the water;
2. stew for an hour, strain the gravy, and lay in the pieces of turkey.
3. When warm through, add the cream and the yolk of an egg;
4. stir it well round, and, when getting thick, take out the pieces, lay them on a hot dish, and pour the sauce over.
5. Garnish the fricassée with sippets of toasted bread.
6. Celery or cucumbers, cut into small pieces, may be put into the sauce;
7. if the former, it must be boiled first.