skin, and pull the flesh off the bones of
a cold fowl, in large pieces. Dredge it with flour, and fry it of a nice
brown in butter. Drain the butter from it, simmer the flesh in a good
well-seasoned gravy, thickened with a little butter and flour, adding
the juice of half a lemon.--Another way. Cut off the legs, and the whole
back, of an underdone chicken. Pull all the white part into little
flakes free from skin, toss it up with a little cream thickened with a
piece of butter rolled in flour, half a blade of powdered mace, some
white pepper, salt, and the squeeze of a lemon. Cut off the neck end of
the chicken, broil the back and sidesmen in one piece, and the two legs
seasoned. Put the hash in the middle of the dish, with the back on it,
and the two legs at the end.

PULLED TURKEY. Divide the meat of the breast by pulling instead of
cutting. Then warm in a spoonful or two of white gravy, and a little
cream, grated nutmeg, salt, and a little flour and butter, but do not
let it boil. The leg should be seasoned, scored, and broiled, and put
into the dish with the above round it. Cold chicken may be treated in
the same manner.

PUNCH. In preparing this favourite liquor, it is impossible to take too
much pains in the process of mixing, that all the different articles may
be thoroughly incorporated together. Take then two large fresh lemons
with rough skins, quite ripe, and some lumps of double-refined sugar.
Rub the sugar over the lemons, till it has absorbed all the yellow part
of the rinds. Put these lumps into a bowl, and as much more as the juice
of the lemons may be supposed to require: no certain weight or quantity
can be mentioned, as the acidity of a lemon cannot be known till tried,
and therefore this must be determined by the taste. Then squeeze the
lemon juice upon the sugar, and with a bruiser press the sugar and the
juice particularly well together, for a great deal of the richness and
fine flavour of the punch depends on this rubbing and mixing being
thoroughly performed. Having well incorporated the juice and the sugar,
mix it up with boiling soft water, and let it stand a little to cool.
When this mixture, which is now called the sherbet, is made of a
pleasant flavour, take equal quantities of rum and brandy and put into
it, mixing the whole well together. The quantity of liquor must be
according to taste: two good lemons are generally enough to make four
quarts of punch, including a quart of liquor,