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Salt and Cayenne (Skin a cold turkey or fowl)

Skin a cold turkey or fowl; take off the fillets of the breast and all the white meat from the wings, side bones, and merry-thought; put one ounce of butter and half an ounce of flour into a stewpan and mix them together over the fire; then stir in one pint of white stock; add a blade of mace, a shalot chopped finely, the juice of half a lemon, and a small piece of lemon-peel, a little salt, and a few grains of cayenne. Let this boil till the flour is cooked, then add the cream. Put in the meat and let it simmer a few minutes till the meat is warm through. While this is cooking take the legs and back of the fowl, sprinkle them with pepper and salt, and broil them a nice brown. Serve with the broiled pieces laid on or round the pulled fowl. Before serving take out the mace and lemon-peel.