ces of
lemon and toasted bread.

[READ FREQUENTLY THE MEDICAL HINTS.]

1173. Pulled Turkey, Fowl, or Chicken.

Skin a cold chicken, fowl, or turkey; take off the fillets from the
breasts, and put them into a stewpan with the rest of the white meat
and wings, side-bones, and merry-thought, with a pint of broth, a
large blade of mace pounded, a shalot minced fine, the juice of half a
lemon, and a strip of the peel, some salt, and a few grains of
cayenne; thicken it with flour and butter, and let it simmer for two
or three minutes, till the meat is warm. In the meantime score the
legs and rump, powder them with pepper and salt, broil them in a dish
and lay the pulled chicken round them. Three tablespoonfuls of good
cream, or the yolks of as many eggs, will be a great improvement to it.

1174. Hashed Poultry, Game, or Rabbit.

Cut them into joints, put the trimmings into a stew pan with a quart
of the broth in which they were boiled, and a large onion cut in four;
let the whole boil half an hour: strain it through a sieve; then put
two tablespoonfuls 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 stewpan, 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; skim the fat off the gravy, then
shake it round well in the stewpan, and pour it over the hash. Garnish
the dish with toasted sippets.

1175. Ducks or Geese Hashed.

Cut an onion, into small dice: put it into a stewpan with a bit of
butter; fry it, but do not let it get any colour; put as much boiling
water into the stewpan as will make sauce for the hash; thicken it
with a little flour; cut up the duck, and put it into the sauce to
warm; do not let it boil; season it with pepper and salt and ketchup.

1176. Broiled Goose.

_The legs of geese, &c_., broiled, and laid on a bed of apple sauce,
form an appetising dish for luncheon or supper.

1177. Grilled Fowl.

Take the remains of cold fowls, and skin them or not, at choice;
pepper and salt them, and sprinkle ove