1171. Ragoût of Duck, or any kind of Poultry or Game
Partly roast, then divide into joints, or pieces of a suitable size for helping at table. Set it on in a stewpan, with a pint and a half of broth, or, if you have no broth, water, with any little trimmings of meat to enrich it; a large onion stuck with cloves, a dozen berries of allspice, the same quantity of black pepper, and the rind of half a lemon shaved thin. When it boils, skim it very clean, and then let it simmer gently, with the lid close, for an hour and a half. Then strain off the liquor, and take out the pieces, which keep hot in a basin or deep dish.
Rinse the stewpan, or use a clean one, in which put two ounces of butter, and as much flour or other thickening as will bring it to a stiff paste; add to it the gravy by degrees. Let it boil up, then add a glass of port wine, a little lemon juice, and a teaspoonful of salt; simmer a few minutes. Put the meat in a deep dish, strain the gravy over, and garnish with sippets of toasted bread. The flavour may be varied at pleasure by adding ketchup, curry powder, or vinegar.
1172. To Dress Cold Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit
Cut the cold bird or rabbit in quarters, beat up an egg or two (according to the quantity to be dressed) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover the pieces with this batter: broil them, or put them in a Dutch oven, or have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of ketchup to it, lay the fry in a dish, and pour the sauce round it; garnish with slices of lemon and toasted bread.
Read Frequently the Medical Hints.
1173. Pulled Turkey, Fowl, or Chicken