f 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.