LEFT-OVERS.

Taranaki Central Press, Volume IV, Issue 319, 29 December 1936, Page 2

LEFT-OVERS.

What To Do With the Christinas Turkey.

When Christmas dinner is a thing of yesterday, and the remains of the turkey and ham have been already served cold, there are always delicious scraps still clinging to the bone. What to do with these is always a problem for the cook, and the following suggestions are tasty ways of solving it. Duck or chicken would do equally well as turkey. DEVILLED TURKEY.

Take lloz. curry butter, the turkey legs .salt, pepper, meat extract, melted butter, croutes fried bread, parsley to garnish. Divide the drumsticks from the thighs. Cut the latter in two, taking care to divide the meat evenly. Gash all the meat as deeply as you can with a sharp knife. Brush all over with a pastry brush dipped in a little meat extract. Fill the gashes with curry butter, then sprinkle over with pepper and salt. Brush with melted butter. Cook under the grill for about 12 minutes. Serve each portion on a croute of fried bread garnished with parsley. Serve with heated-up turkey gravy. TURKEY AND POTATO SCALLOP. Take one walnut-sized piece of butter, 11 cupfuls chopped, cooked turkey, loz. flour, 1 egg, J cupful miuced ham, pepper and salt, i pint milk, 3 tablespoonsful cooked peas, 1 teaspoonful minced parsley, 4 1 large potatoes, U teaspoonsful minced onion, loz. butter.

Peel and boil potatoes in the ordinary way. Drain, mash, add walnut of butter, pepper and salt to taste, and beaten egg. To make sauce, melt one ounce of butter in a saucepan. Stir in flour. When frothy, add milk. Stir till boiling. Remove from the heat. Stir in turkey, ham, parsley, onion, and peas. Pack into a shallow buttered, fireproof dish. Cover with potato. Prick with a fork. Bake till crisp and serve immediately.