The Art of Cookery Made Easy and Refined

up with fried parsley under. _Wings and Legs of Fowls with Colours._ CUT the legs from a good-sized fowl and the wings as large as possible, leaving no breast bone; then fill the cavities with light forcemeat, sew them up neat, blanch them, drain them dry, wash the tops with raw white of egg, and lay a small quantity of forcemeat on it, and work a sprig with slips of lean ham and white and yellow omlets of eggs. Then put them into a stewpan with a little stock, cover the pan close, and stew them gently till done and the liquor nearly reduced. When they are to be served up, put under a cullis boiled almost to a glaize. N. B. They may be done in the same manner and served up cold; or put round them savory jelly, instead of cullis, for an ornamental supper. _Wings and Legs larded and glaized._ CUT the wings and legs and force them as before directed, then lard very neat and blanch them, and stew them with a little stock. When they are to be served up, glaize the larding, and put under a strong cullis, or sorrel sauce, or benshamelle. N. B. They may be done likewise in the above manner, and served up cold for a ball supper. _Fowl a la Menehout._ TAKE the bones out of the legs and wings, and draw them in; then split the fowl from the top to the bottom of the back, skewer it down close, pass it with chopped parsley, thyme, and eschallots, pepper, salt, and lemon juice. When three parts done put it on a dish, and when cold wash it with yolk of egg with a paste brush, strew breadcrumbs over, and broil gently till done and of a light brown colour. Serve it up with a cullis sauce under, with ketchup and lemon-pickle mixed in it. _Pulled Chicken (or Turkey)._ BOIL a fowl till three parts done, and let it stand till cold; then take off the skin, cut the white meat into slips, put them into a stewpan, add