Recipe: Turkey Scallop

Pick the meat from the bones of cold TURKEY and chop it fine. Put a layer of bread crumbs on the bottom of a buttered dish, moisten them with a little milk, then put in a layer of TURKEY with some of the filling, and cut small pieces of butter over the top; sprinkle with pepper and salt; then another layer of bread crumbs, and so on until the dish is nearly full; add a little hot water to the gravy left from the TURKEY and pour over it; then take two eggs, two tablespoonfuls of milk, one of melted butter, a little salt and cracker crumbs as much as will make it thick enough to spread on with a knife; put bits of butter over it, and cover with a plate. Bake three-quarters of an hour. Ten minutes before serving, remove the plate and let it brown.

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