This is also a cheap, yet nice dish. Cut the cold turkey from the bones
and into bits an inch long with knife and fork, tearing as little as
possible. Put into a skillet or saucepan the gravy left from the roast,
with hot water to dilute it should the quantity be small. Add a lump
of butter the size of an egg, a teaspoonful of pungent sauce, a large
pinch of nutmeg, with a little salt. Let it boil, and put in the meat.
Stew very slowly for ten minutes—not more—and stir in a tablespoonful
of cranberry or currant jelly, another of browned flour which has been
wet with cold water; lastly, a glass of brown Sherry or Madeira. Boil
up once, and serve in a covered dish for breakfast. Leave out the
stuffing entirely; it is no improvement to the flavor, and disfigures
the appearance of the ragoût.