Hashed Turkey

Ingredients

• The remains of cold roast turkey
• 1 onion
• pepper and salt to taste
• rather more than 1 pint of water
• 1 carrot
• 1 turnip
• 1 blade mace
• a bunch of savoury herbs
• 1 tablespoonful mushroom ketchup
• 1 tablespoonful port wine
• thickening of butter and flour

Instructions

1. Cut the turkey into neat joints; the best pieces reserve for the hash, the inferior joints and trimmings put into a stewpan with an onion cut in slices, pepper and salt, a carrot, turnip, mace, herbs, and water in the above proportion;
2. simmer these for an hour, then strain the gravy, thicken it with butter and flour, flavour with ketchup and port wine, and lay in the pieces of turkey to warm through;
3. if there is any stuffing left, put that in also, as it so much improves the flavour of the gravy.
4. When it boils, serve, and garnish the dish with sippets of toasted bread.