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Fowl, Ragout Of

Boil down the inferior parts, bones, etc., of a couple of roast fowls, and cut the joints into neat pieces as for a fricassee. Stew with the trimmings an onion quartered, a couple of shallots, one blade of mace, some lean bits of ham, and a bunch of herbs. Cover with stock or water, and boil very gently till all the nourishment is extracted. The bones should be crushed before beginning to boil. Put a piece of butter into a stewpan and let it melt; add flour sufficient to absorb the butter, strain the liquor from the bones into it, and stir over the fire for a few minutes. Season with pepper and salt. Place the pieces of fowl nicely in the gravy, pour in a table-spoonful of lemon-juice, and about a tea-spoonful of powdered sugar. Let it get hot, but it should not boil. Serve with the gravy poured over, and a garnish of croutons. Time, one hour to stew trimmings, half an hour to stew fowl. Probable cost, 9d., exclusive of the fowl. Sufficient for seven or eight persons.