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Classic
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page 87
softly till enough, take up the turkey or fowl: thicken the liquor it was stewed
in with butter and flour: and having dished the turkey, or fowl, pour the sauce
into the dish.
To stew Chickens.
Cut two chickens into quarters, wash them and put them into a clean sauce-pan
with a pint of water, half a pint of red wine, some mace, pepper, a bundle of
sweet herbs, an onion, and a piece of stale crust of bread. Cover them close,
and stew them half an hour. Then put in a piece of butter as big as an egg,
rolled in flour, and cover it again close for five or six minutes. Shake the
sauce-pan about and take out the onion and sweet herbs. Garnish with sliced
lemon.
N. B.
Rabbits, partridges may be done the same way; and it is the most innocent
manner for sick or lying-in persons.
To stew Pigeons.
Stuff the bellies of the pigeons with a seasoning made of ground pepper, salt,
beaten mace, and some sweet herbs shred very fine. Tie up the neck and vent, and
when half roasted, put them into a stew-pan, with a sufficient quantity of
gravy, a little white wine, some pickled mushrooms, and a bit of lemon-peel. Let
them stew till enough.--Then take them out, thicken the liquor with butter and
the yolks of eggs. Dish the pigeons,
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