Recipe: Turkey Hashed

Cut the remnants of TURKEY from a previous dinner into pieces of equal size. Boil the bones in a quart of water, until the quart is reduced to a pint; then take out the bones, and to the liquor in which they were boiled add TURKEY gravy, if you have any, or white stock, or a small piece of butter with salt and pepper; let the liquor thus prepared boil up once; then put in the pieces of TURKEY, dredge in a little flour, give it one boil-up, and serve in a hot dish.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)