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Poultry, Ragout Of

This recipe may be followed with almost any kind of poultry or game. Partially roast the bird in the usual way. When it is half cooked, take it down, and, if, liked, divide it into joints, or it may be stewed whole. Put it into a stewpan with any bones or trimmings that may be at hand, a large onion stuck with two cloves, the thin rind of a quarter of a lemon rolled, half a tea-spoonful of allspice, half a tea-spoonful of whole pepper, as much stock--or, failing this, water--as will cover the ingredients, and a little salt if required. Simmer all very gently till the fowl is done enough, then pour off the liquor, and keep the bird hot. Strain the gravy, and skim the fat from it. Dissolve two ounces of butter in a stewpan, and mix smoothly with it as much flour as will make it into a paste, add gradually the hot liquor, a dessert-spoonful of lemon-juice, and a glass of port or claret. Let it boil a minute or two. Put the meat on a dish, pour the hot gravy over it, garnish with toasted sippets, and serve very hot. If liked, chilli vinegar can be substituted for the lemon-juice. The remains of cold poultry may be served in the same way, but the meat will not be so succulent as it would be if it were only partially roasted before it was stewed. Time, varying with the size and age of the bird. Sufficient for five or six persons.