A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.
Take a fowl and blanch it, also a fine sweet bread, parboil them, then cut off in smooth well shaped slices, all the white part of the fowl, and slice the sweetbread in similar pieces, place them together in a fine well-flavoured veal gravy; when done, serve neatly in the dish, and pour over a fine white sauce, any that may be approved, the remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown, then place them in a stew-pan with forcemeat balls, truffles, and morels; pour over half or three quarters of a pint of beef gravy, and simmer till finished; a little mushroom ketchup, or lemon-pickle may be added; in this manner two very nice entrées may be formed.
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BLANKETTE OF FOWL.
See blankette of veal.
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TO STEW DUCK WITH GREEN PEAS.
Stuff and half roast a duck, then put it into a stew-pan with an onion sliced, a little mint and about one pint of beef gravy, add after it has simmered half an hour, a quart of green peas, and simmer another half hour; a little lump sugar is requisite.
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