Obs.—If the poultry is only half roasted, and stewed only till just nicely tender, this will be an acceptable bonne bouche to those who are fond of made dishes. The flavour may be varied by adding catchup, curry powder, or any of the flavoured vinegars.
This is an easily prepared side dish, especially when you have a large dinner to dress; and coming to table ready carved saves a deal of time and trouble; it is therefore an excellent way of serving poultry, &c. for a large party. Or,
Roast or boil the poultry in the usual way; then cut it up, and pour over it a sufficient quantity of [No. 305], or [No. 329], or [No. 364], or [No. 2].
Stewed Giblets.—(No. 531.)
Clean two sets of giblets (see receipt for giblet soup, [No. 244]); put them into a saucepan, just cover them with cold water, and set them on the fire; when they boil, take off the scum, and put in an onion, three cloves, or two blades of mace, a few berries of black pepper, the same of allspice, and half a tea-spoonful of salt; cover the stew-pan close, and let it simmer very gently till the giblets are quite tender: this will take from one hour and a half to two and a half, according to the age of the giblets; the pinions will be done first, and must then be taken out, and put in again to warm when the gizzards are done: watch them that they do not get too much done: take them out and thicken the sauce with flour and butter; let it boil half an hour, or till there is just enough to eat with the giblets, and then strain it through a tamis into a clean stew-pan; cut the giblets into mouthfuls; put them into the sauce with the juice of half a lemon, a table-spoonful of mushroom catchup; pour the whole into a soup-dish, with sippets of bread at the bottom.
Obs.—Ox-tails prepared in the same way are excellent eating.
Hashed Poultry, Game, or Rabbit.—(No. 533.)
Cut them into joints, put the trimmings into a stew-pan with a quart of the broth they were boiled in, and a large onion cut in four; let it boil half an hour; strain it through a sieve: then put two table-spoonfuls of flour in a basin, and mix it well by degrees with the hot broth; set it on the fire to boil up, then strain it through a fine sieve: wash out the stew-pan, lay the poultry in it, and pour the gravy on it (through a sieve); set it by the side of the fire to simmer very gently (it must not boil) for fifteen minutes; five minutes before you serve it up, cut the stuffing in slices, and put it in to warm, then take it out, and lay it round the edge of the dish, and put the poultry in the middle; carefully skim the fat off the gravy, then shake it round well in the stew-pan, and pour it to the hash.
N.B. You may garnish the dish with bread sippets lightly toasted.