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1
1036
Enquire within upon everything
·
Robert Kemp Philp
442
[READ
FREQUENTLY
THE
MEDICAL
HINTS.]
1173.
Pulled
Turkey,
Fowl,
or
Chicken.
Skin
a
cold
chicken,
fowl,
or
turkey;
take
off
the
fillets
from
the
breasts,
and
put
them
into
a
stewpan
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,
a
shalot
minced
fine,
the
juice
of
half
a
lemon,
and
a
strip
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
meantime
score
the
legs
and
rump,
powder
them
with
pepper
and
salt,
broil
them
in
a
dish
and
lay
the
pulled
chicken
round
them.
Three
tablespoonfuls
of
good
cream,
or
the
yolks
of
as
many
eggs,
will
be
a
great
improvement
to
it.
1174.
Hashed
Poultry,
Game,
or
Rabbit.
Cut
them
into
joints,
put
the
trimmings
into
a
stew
pan
with
a
quart
of
the
broth
in
which
they
were
boiled,
and
a
large
onion
cut
in
four;
let
the
whole
boil
half
an
hour:
strain
it
through
a
sieve;
then
put
two
tablespoonfuls
of
flour
in
a
basin,
and
mix
it
well
by
degrees
with
the
hot
broth;
set
it
on
the
fire
to
boil
up,
then
strain
it
through
a
fine
sieve:
wash
out
the
stewpan,
lay
the
poultry
in
it,
and
pour
the
gravy
on
it
(through
a
sieve);
set
it
by
the
side
of
the
fire
to
simmer
very
gently
(it
must
not
boil)
for
fifteen
minutes;
five
minutes
before
you
serve
it
up,
cut
the
stuffing
in
slices,
and
put
it
in
to
warm,
then
take
it
out,
and
lay
it
round
the
edge
of
the
dish,
and
put
the
poultry
in
the
middle;
skim
the
fat
off
the
gravy,
then
shake
it
round
well
in
the
stewpan,
and
pour
it
over
the
hash.
Garnish
the
dish
with
toasted
sippets.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
