Home › The Principles of Cookery › Turkey Pinions, Stewed

Turkey Pinions, Stewed

Remove the large wing-bone from the pinions, and fold the skin over at the end. Fry the wings in a little butter till they are lightly browned, dredge some flour over, barely cover them with stock, and add a bunch of parsley, a small onion stuck with one clove, and a little pepper and salt. A glass of claret may be put into the stock if liked. Let all simmer gently together for an hour, then add half a dozen small onions fried in butter, and four or five mushrooms chopped small. Just before serving the stew, mince a tea-spoonful of capers finely, and stir them into the sauce. Put the pinions into the centre of a dish, pour the sauce over and round them, and garnish with sippets of toast. Time, an hour and a half. Probable cost, 1s., exclusive of the pinions. Sufficient, one set of pinions for one or two persons.