Leftovers? Never - Make that Bird Shine after Thanksgiving

One of my most prized cookbooks is a 9th Edition 1945 copy of the

Gourmet's Guide to New Orleans

Aside from featuring hundreds of recipes include the house specialties from Antoine's, Arnaud's, Galatoire's, Brennan's, Dunbar's, and the Pontchartrain Hotel, it also includes How to Cook a Steak by Roark Bradford: