28 Turkey And Sausage Scallop Recipe

Butter a pudding dish and fill with alternate layers of cold minced

turkey and cooked minced and cold sausage meat, seasoning slightly as

you go. The sausage will supply nearly all the seasoning you wish. Pour

in as much gravy or weak stock as the dish will hold; let it soak in for

a few minutes and cover with a mush of bread crumbs, peppered, salted

and soaked in cream or milk, then beaten smooth with an egg and a

tablespoonful of butter melted. It should be half an inch thick. Cover

and bake for 1/2 an hour, then uncover and brown. Serve at once, as the

crust will soon fall From "The National Cook Book," by Marion Harland

and Christine Terhune Herrick.

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