The above for veal or rabbit; but if either are not sufficiently done before, then the cream and flour should be added just before serving, after the meat is a little stewed.
Davenport Fowls.
Hang young fowls a night: take the livers, hearts, and tenderest parts of the gizzards, shred very small, with half a handful of young clary, an anchovy to each fowl, one onion, and the yelks of four eggs, boiled hard, with pepper, salt, and mace to your taste. Stuff the fowls with this, and sew up the vents and necks quite close, that the water may not get in. Boil them in salt and water till near done; then drain, and put them into a stewpan, with butter enough to brown them. Then serve with fine melted butter, and a spoonful of catsup, of either sort, in the dish.
To pull Chicken.
Take off the skin, and pull the flesh off the bones of a cold fowl, in as large pieces as you can. Dredge with flour, and fry of a nice brown in butter; which drain from it, and simmer in a good gravy, well seasoned, and thickened with a little flour and butter. Add the juice of half a lemon.
Chicken Pie.
Cut up two young fowls: season with white pepper, salt, a little mace, and nutmeg, all in the finest powder; likewise a little Cayenne. Put the chicken, slices of ham or gammon, forcemeat, and hard eggs, alternately. If to be in a dish, put a little water; if in a raised crust, none. Against the pie be baked, have ready a gravy of knuckle of veal, with a few shank bones, seasoned with herbs, onion, mace, and pepper. If in a dish, put in as much gravy as will fill it: if in crust, let it go cold; then open the lid, and put in the jelly.
The Forcemeat for Pies of Fowls of any kind.
Pound fine, cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjorum, and a very small bit of tarragon, chopped fine; a blade of mace, a little nutmeg, white pepper, and salt, in finest powder. When well mixed, add eggs to make into balls.