Poeler Stock for Cooking Fowl or White Game Meat

Poeler.—Consists in cooking fowls or white game meat, the breasts of which are covered with slices of peeled lemon, then barded and cooked in a rich stock having it reach to half their heighth. To make the stock cut up one pound of fat pork, and half a pound of unsmoked ham into quarter inch squares; one pound of carrots and as many onions, both minced, a garnished bouquet of bay leaf and as much thyme, fry the whole lightly in half a pound of butter, adding a bunch of basil garnished with two cloves, mace, and a clove of garlic; moisten all with two quarts of veal blond (No. 423), add salt, ground pepper.