Mutton Venison

Skin and bone a loin of fine old wether mutton ; after removing the suet, put it into a cold stewpan for one night, with the bones round it, and pour over it a pint of port wine and a quart of water: the following day, put it over the fire, together with the bones, laying the fat side downwards, and adding one eschalot, one blade of mace, a little parsley, marjoram, six pepper-corns, and a little lemon-peel: after stewing an hour, turn the fat side uppermost, and when enough, take up the meat, hold a salamander over it, skim off the fat, and strain the gravy.

Turkies Or Fowls

When you stew a turkey or a fowl, put four clean skewers at the bottom, and lay your turkey or fowl thereon. Put in a quart of gravy, a bunch of celery cut small and washed very clean, and two or three blades of mace. Let it stew gently till there remain only enough for sauce, and then add a large piece of butter rolled in flour, two spoonsful of red wine, the same quantity of ketchup, and a sufficient quantity of pepper and salt to season it. Lay your turkey or fowl in the dish, pour the sauce over it, and send it to table.

Turkey Stewed Brown

Bone your turkey, and fill it with forcemeat, made in the following manner: Take the flesh of a fowl, half a pound of veal, the flesh of two pigeons, and a pickled or dried tongue peeled. Chop these all together, and beat them in a mortar, with the marrow of a beef bone, or a pound of the fat from a loin of veal. Season it with a little pepper and salt, two or three blades of mace, as many cloves, and half a nutmeg dried at a great distance from the fire, and pounded. Mix all these well together, and fill your turkey with it. Then put it into a little pot, that will just hold it, having first laid four or five skewers at the bottom of the pot, to prevent the turkey sticking to it. Put in a quart of good beef and veal gravy, in which sweet herbs and spice have been boiled, and cover it close. When it has stewed half an hour, put in a glass of white wine, a spoonful of ketchup, a large spoonful of pickled mushrooms, and a few fresh ones, if in season ; a few truffles and morels, and a small piece of butter rolled in flour. Cover close, and let it stew half an hour longer. Get little French rolls ready fried, and get some oysters and strain the liquor from them. Then put the oysters and liquor into a saucepan, with a blade of mace, a little white wine, and a piece of butter rolled in flour. Let them stew thick, and then fill the loaves. Lay the turkey in the dish, and pour the sauce over it. If there is any fat on the gravy, take it off, and lay the Joaves on each side of the turkey, but if you have no loaves, garnish with lemon, and make use of oysters dipped in batter and fried.

Stewed Chickens

Take two fine chickens, and half boil them. Then take them up in a pewter dish, and cut them up, separating every joint one from the other, and taking out the breast bones. If the fowls do not produce liquor sufficient, add a few spoonsful of the water in which they were boiled, and put in a blade of mace, and a little salt. Cover it close with another dish, and set it over a stove or chafing dish of coals. Let it stew till the chickens are enough, and then send them hot to the table.