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Teal, Stewed

Pluck, singe, and empty the birds, and truss them securely. Preserve the hearts, livers, and gizzards. Dredge the teal with flour, put them into a saucepan with a slice of fresh butter, let them brown equally all over, and take care of the gravy which comes from them. Let them get cold, and if convenient keep them until the next day. Carve them in such a way that the wings and the legs shall be taken off, each with a portion of breast adhering to it. Break the bodies of the birds into small pieces, and stew them gently with the livers, hearts, and gizzards, in as much water or stock as will cover them, till the gravy is quite strong. Strain it, season with salt and cayenne, thicken with a little brown thickening, and add a glassful of claret, and, if liked, a little lemon or Seville orange-juice. As soon as it begins to boil, put into it the fleshy portion of the birds, and let them simmer until they are thoroughly heated, but the gravy must not boil after they are added. Cut slices of stale crumb of bread sufficiently large for a leg and wing to lie on. Fry these till they are lightly browned, drain them, arrange them on a hot dish, place on each one a leg and a wing, and pour the sauce over them. Garnish with green parsley and sliced lemon. Time, one hour and a half to make the gravy. Sufficient, one teal for two persons.