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TURKEY PINIONS, STEWED (another way)

Prepare the pinions as in the preceding recipe. Fry them in butter or bacon-fat till they are lightly browned, then pour some nicely-flavoured white stock over them, and simmer gently until done enough. Lay them between two dishes, and let them remain until cold. Strain the gravy, and free it entirely from fat. Boil quickly until it is so much reduced that it will be jelly when cold. When the pinions are to be served, warm them in the gravy, and let the gravy simmer again until it is quite thick. Put the pinions on a dish, lightly cover them with some of the gravy, and send the rest to table in a tureen. This dish may be sent to table with spinach, or with a puree of chestnuts or lentils. Time, an hour and a half to stew the pinions. Sufficient, one set of pinions for one or two persons.