Ragoûts of Poultry, Game, Pigeons, Rabbits, &c.—(No. 530*.)
Half roast it, then stew it whole, or divide it into joints and pieces proper to help at table, and put it into a stew-pan, with a pint and a half of broth, or as much water, with any trimmings or parings of meat you have, one large onion with cloves stuck in it, twelve berries of allspice, the same of black pepper, and a roll of lemon-peel; when it boils, skim it very clean; let it simmer very gently for about an hour and a quarter, if a duck or fowl—longer if a larger bird; then strain off the liquor, and leave the ducks by the fire to keep hot; skim the fat off; put into a clean stew-pan two ounces of butter; when it is hot stir in as much flour as will make it of a stiff paste; add the liquor by degrees; let it boil up; put in a glass of port wine, and a little lemon-juice, and simmer it ten minutes; put the ducks, &c. into the dish, and strain the sauce through a fine sieve over them.
Garnish with sippets of toasted, or fried bread, No. 319.
Obs.—If the poultry is only half roasted, and stewed only till just nicely tender, this will be an acceptable bonne bouche to those who are fond of made dishes. The flavour may be varied by adding catchup, curry powder, or any of 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.
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