B. You may garnish the dish with bread sippets lightly toasted.

_Pulled Turkey, Fowl, or Chicken._--(No. 534.)

Skin a cold chicken, fowl, or turkey; take off the fillets from the
breasts, and put them into a stew-pan 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, an eschalot minced fine, the juice of half a
lemon, and a roll 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 mean time score the legs and
rump, powder them with pepper and salt, broil them nicely brown, and lay
them on, or round your pulled chicken.

_Obs._--Three table-spoonfuls of good cream, or the yelks of as many
eggs, will be a great improvement to it.

_To dress Dressed Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit._--(No.
535.)

Cut them in quarters, beat up an egg or two (according to the quantity
you dress) with a little grated nutmeg, and pepper and salt, some
parsley minced fine, and a few crumbs of bread; mix these well together,
and cover the fowl, &c. with this batter; broil them, or put them in a
Dutch oven, or have ready some dripping hot in a pan, in which fry them
a light brown colour; thicken a little gravy with some flour, put a
large spoonful of catchup to it, lay the fry in a dish, and pour the
sauce round it. You may garnish with slices of lemon and toasted bread.
See No. 355.

_Devil._--(No. 538.)

The gizzard and rump, or legs, &c. of a dressed turkey, capon, or goose,
or mutton or veal kidney, scored, peppered, salted, and broiled, sent up
for a relish, being made very hot, has obtained the name of a "devil."

_Obs._--This is sometimes surrounded with No. 356, or a sauce of thick
melted butter or gravy, flavoured with catchup (No. 439), essence of
anchovy, or No. 434, eschalot wine (No. 402), curry stuff. (No. 455,
&c.) See turtle sauce (No. 343), or grill sauce (No. 355), which, as the
palates of the present day are adjusted, will perhaps please _grands
gourmands_ as well as "_veritable sauce d'Enfer_."--Vide _School for the
Officers of the Mouth_, p. 368, 18mo. London, 1682.

"Every man must have experienced, that when he has got deep into
his third bottle, his palate acquires a degree of torpidity, and
his stomach is seized with a certain craving, which seem to demand
a stimulant to the powers of both. T