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1
1036
Enquire within upon everything
·
Robert Kemp Philp
441
1171.
Ragoût
of
Duck,
or
any
kind
of
Poultry
or
Game.
Partly
roast,
then
divide
into
joints,
or
pieces
of
a
suitable
size
for
helping
at
table.
Set
it
on
in
a
stewpan,
with
a
pint
and
a
half
of
broth,
or,
if
you
have
no
broth,
water,
with
any
little
trimmings
of
meat
to
enrich
it;
a
large
onion
stuck
with
cloves,
a
dozen
berries
of
allspice,
the
same
quantity
of
black
pepper,
and
the
rind
of
half
a
lemon
shaved
thin.
When
it
boils,
skim
it
very
clean,
and
then
let
it
simmer
gently,
with
the
lid
close,
for
an
hour
and
a
half.
Then
strain
off
the
liquor,
and
take
out
the
pieces,
which
keep
hot
in
a
basin
or
deep
dish.
Rinse
the
stewpan,
or
use
a
clean
one,
in
which
put
two
ounces
of
butter,
and
as
much
flour
or
other
thickening
as
will
bring
it
to
a
stiff
paste;
add
to
it
the
gravy
by
degrees.
Let
it
boil
up,
then
add
a
glass
of
port
wine,
a
little
lemon
juice,
and
a
teaspoonful
of
salt;
simmer
a
few
minutes.
Put
the
meat
in
a
deep
dish,
strain
the
gravy
over,
and
garnish
with
sippets
of
toasted
bread.
The
flavour
may
be
varied
at
pleasure
by
adding
ketchup,
curry
powder,
or
vinegar.
1172.
To
Dress
Cold
Turkey,
Goose,
Fowl,
Duck,
Pigeon,
or
Rabbit.
Cut
the
cold
bird
or
rabbit
in
quarters,
beat
up
an
egg
or
two
(according
to
the
quantity
to
be
dressed)
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
pieces
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
ketchup
to
it,
lay
the
fry
in
a
dish,
and
pour
the
sauce
round
it;
garnish
with
slices
of
lemon
and
toasted
bread.
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