Turkey Hash

Prepare turkey in covered roaster with enough water to make plenty of stock.

Put in celery, onion, bay leaf, red pepper and salt to season.

Steam for several hours until tender, but do not brown.

Remove stock and drain.

Allow to cool in covered bowl overnight.

Skim off fat; do not use.

Pull turkey from bones; cut in large bite size pieces.

Place in double boiler the turkey stock (for each 2 quarts of cut turkey, allow 1 quart stock).

To each quart stock, gradually add 1/2 stick butter and flour to make a paste.

Combine gradually to stock to thicken; add Worcestershire sauce and white pepper and more salt if desired. Serve hot with spoon bread or place in center of grit mold.

Also fine with waffles.