Home › The Principles of Cookery › Pulled Turkey, Fowl, or Chicken

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 merrythought, with a pint of broth, a large blade of pounded mace, a finely-minced shallot, the juice of half a lemon, and a roll of the peel, some salt, and a few grains of cayenne; thicken with flour and butter, and let the stock simmer for a few minutes, till the meat is warm. In the meantime score the legs and rump, powder them with pepper and salt, broil them nicely brown, and lay them on or round the pulled chicken. Three table-spoonfuls of good cream, or the yolks of as many eggs, will be a great improvement to this dish.