Fowl Slewed In Bice

Take a fowl and half boil it in a moderate quantity of water: boil a quarter of a pound of rice, which, together with the fowl and a pint of veal gravy, must be put into a stew-pan : add a blade of mace, and season with white pepper and salt.

Geese Giblets

Cut the neck in four pieces, and the pinions in two, and clean well, and slice the gizzard. Let them stew in two quarts of water or mutton broth, with a bundle of sweet herbs, a few pepper corns, three or four cloves, an anchovy, an onion, and a spoonful of ketchup. When the giblets feel tender, put in a spoonful of cream, thicken it with flour and butter, lay sippets round it, and serve up in a soup dish.

Giblets Stewed Plain

Cut two pair of giblets into pieces of two inches long; then blanch them, trim the bones from the ends, and wash the giblets: drain them dry, put them in a stewpan with half a pint of stock (see Sauces) cover close, and simmer over the fire till nearly done ; then add good seasoned cullis (see Sauces), and stew till tender.

Giblets Stewed With Pease

Proceed as above, but instead of cullis, take a pint of shelled young green pease, and mash them in a stewpan with a little fresh butter and salt, till three parts done: then add some cullis, and the giblets, and stew them till tender,

Pheasants

Stew your pheasant in veal gravy, and let it stew till there is just enough liquor left for sauce. Then skim it, and put in artichoke bottoms parboiled, a little beaten mace, and white pepper and salt enough to season it, with a glass of white wine. Thicken it with a piece of butter rolled in flour, if not already thick enough. Squeeze in a little lemon ; then pour the sauce over the pheasant, and put some forcemeat balls into the dish. A good fowl, trussed with the head on, like a pheasant, will eat equally as well.

Woodcocks And Partridges

Your woodcock must be cut up as for eating, and the entrails worked very fine with the back of a spoon. Mix with them a spobnful of red wine, the same quantity of water, and half a spoonful of eschalot vinegar; roll a piece of butter in flour, and put all into your tossing-pan. Shake it over the fire till it boil, then put in your bird, and when thoroughly hot, lay it in your dish with sippets round, and strain the sauce over it. A partridge is dressed in the same manner.

Duck Stewed

You may lard it or not, as you like. Half roast it, and then put it into a stewpan, with a pint or more of good gravy, a quarter of a pint of red wine, onion chopped small, a spoonful of eschalot vinegar, a piece of lemon-peel,cayenne and salt Stew it gently, close cover it till tender. Take out the duck from the sauce, boil it up quick, strain and pour over the duck; add truffles and morels, if agreeable.

Duck Stewed With Green Pease

Half roast a duck; put it into a stewpan with a pint of good gravy, a little mint, and three or four leaves of sage cut small. Cover up close, and let the duck continue in the pan fop half an hour. Put a pint of green pease boiled a*.

for eating, into the pan, after having thickened the gravy. Serve up, pouring the gravy and pease upon the duck.