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[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.