Cut the meat from the bones of a cold boiled or roasted turkey left
from yesterday’s dinner. Remove the bits of skin and gristle, and chop
up the rest very fine. Put in the bottom of a buttered dish a layer of
cracker or bread-crumbs; moisten slightly with milk, that they may not
absorb all the gravy to be poured in afterward; then spread a layer of
the minced turkey, with bits of the stuffing, pepper, salt, and small
pieces of butter. Another layer of cracker, wet with milk, and so on
until the dish is nearly full. Before putting on the topmost layer,
pour in the gravy left from the turkey, diluted—should there not be
enough—with hot water, and seasoned with Worcestershire sauce, or
catsup, and butter. Have ready a crust of cracker-crumbs soaked in warm
milk, seasoned with salt, and beaten up light with two eggs. It should
be just thick enough to spread smoothly over the top of the scallop.
Stick bits of butter plentifully upon it, and bake. Turn a deep
plate over the dish until the contents begin to bubble at the sides,
showing that the whole is thoroughly cooked; then remove the cover,
and brown. A large pudding-dish full of the mixture will be cooked in
three-quarters of an hour.
This, like many other economical dishes, will prove so savory as to
claim a frequent appearance upon any table.