Turkey Wings with Celery and Chestnuts

Take twelve scalded and very white wings without any pin feathers whatever, singe and bone all the fleshy first part, then soak them. Line a saucepan with slices of fat pork, lay on the wings and moisten with mirepoix stock (No. 419) placing more fat pork on top. For young turkey wings it will take three-quarters of an hour, but when the birds begin to get harder the wings require one hour or more cooking. Just when ready to serve, drain well and range them in a dish, strain, skim and reduce the stock, clarify, strain once more through a napkin. Havo some chestnuts braised with celery prepared as follows: Put some skinned chestnuts into a saucepan with as much celery stalks cut in inch and a quarter squares, having it already well blanched; moisten with stock (No. 194a) and cook on a slow fire until both chestnuts and celery can crush easily under a pressure. Reduce in a sautior a little espagnole sauce (No. 414) with the stock and pour it over the chestnuts, then finish cooking slowly, season to taste, and pour over the wings when ready.