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Wild Fowl, Truffled Saute Of

Cut up the raw birds, and put the heads, necks, and giblets into a stewpan with a bit of lean ham, a sheep's melt, four shallots, half a dozen mushrooms chopped fine, the parings of two or three ounces of truffles, a bunch of herbs (consisting of parsley-root, one bay-leaf, and a very small sprig of thyme, a little bit of mace, four grains of allspice), and a small lump of butter. Let these all fry together until the ham is brown; after which pour in half a pint of port wine and half that quantity of broth. Stew and reduce this during two hours; then season and strain it. Now put the limbs of the birds into a stewpan with a pretty large lump of fresh butter; let them fry a short time, and dredge over them half a table-spoonful of flour. When the meat is coloured on all sides, but without being of a deep brown, pour the sauce into it, adding at the same time the truffles cut into slices, the parings of which were put into the sauce. Let the whole simmer very gently during ten minutes, then squeeze in the juice of half a lemon, and serve up on a very hot dish.