70 DRESSED GAME AND 



the limbs and meat. Let all boil slowly for half an 

 hour, pass all through colander, and put gravy 

 alone back in stewpan on the fire, and just when on 

 the point of boiling put in the pieces of teal and take 

 the stewpan off the fire ; add a little lemon juice, put 

 the lid on, and leave it on the hob for half an hour. 



Stewed Teal. 



Truss the birds, putting aside the hearts, livers, 

 and gizzards, and dredge them with flour, then 

 place them in a saucepan with a piece of butter, 

 and let them brown equally, taking care of the gravy 

 which oozes from them. Let them get cold, then 

 carve them in such a way that the wings and legs 

 can be taken off with a piece of breast adhering to it. 

 Break the bodies of the birds into small pieces, 

 and stew them with the livers, &c., in as much 

 stock as will cover them, till the gravy becomes 

 good and strong, then strain it, season with cay- 

 enne, salt, a glassful of claret, and a little Seville 

 orange juice. Directly it begins to boil, put in the 

 fleshy portion of the birds and let simmer till they 

 are thoroughly heated, but do not let the gravy 

 boil. Cut slices of bread large enough for a leg 

 and wing to lie upon, fry till lightly browned, ar- 

 range them neatly, and pour sauce over them. 

 Garnish with sliced lemon. 



Devilled Turkey Drumsticks. 



Score the drumsticks down parallel with the 

 bone, and insert in the slices thus made a mixture 

 made with one ounce of butter, a good teaspoonful 

 of French mustard, a little cayenne, and a salt- 

 spoonful of black pepper. Mix all this thoroughly 



