Hashed Turkey

• ¾–1 lb. cold, roast turkey
• ¾ pt. turkey stock
• 1½

Cut the turkey into neat pieces. Make turkey stock with water, turkey bones, vegetables, bouquet garni, seasoning. Melt butter in a saucepan, stir in flour, cook without browning for 3 min., stir in strained stock, boil 10 min., correct seasoning. Add pieces of turkey, allow to heat thoroughly—15–20 min.

Serve on hot buttered toast, or in a border of mashed potato.