Breakfasts, luncheons, and ball suppers

Fillet as in above Receipt (No. 159) any poultry or game, rabbits or hares, season with pepper and salt, and MEATS, MEAT PIES AND PUDDINGS. 117 chopped parsley; cut some lean ham in squares double the size of dice, two or three calf’s feet boned, half-boiled, and cut in lengths of two inches, a pint of mushrooms, a dozen button onions, three or four carrots cut into various shapes, and a glass of sherry poured over the whole. Fill the pot-pourri dish (which should be of an oblong shape, about seven inches wide in the centre, twelve inches long and six inches deep) with the fillets, and garnish, and cover it with a thick covering of flour and water paste made very thick so as to hermetically seal it. It should be braised in a sloiv oven for four hours and allowed to get cold, the covering should be taken off, the fat, if any, on the top be removed, it should then be warmed and filled up with stock. The trimmings should be stewed in the same way as in Receipt No. 159, and the stock therefrom poured into the pot-pourri. CHAPTER XVIII. POULTRY AND GAME. TO BONE. No. i6i. Put the bird with the breast downwards, the back upwards, on the table, with the head towards you ; with a sharp cook’s knife cut a straight line down the back through the skin and flesh to the bone. Release with the thumb and forefinger of the left hand the skin and flesh on the left side nearest you, and with the right hand keep cutting away the flesh from the bone, pulling it away clear as it is cut with the left hand ; when the wing joint is arrived at, cut the joint clean away and continue cutting close to the bone until all the meat from the left breast is released, when return to the back and continue to clear the meat in the same way until the leg is reached, when twist it round, which will enable you to get the skin over it and arrive at the joint, which cut away from the body bone. Proceed with the right side in the same way, only use your left hand to cut, your right hand to pull the meat away, and the bird is clear of the carcase. Lay the bird flat on the table, inside upwards, when cut out the wing bone and proceed to the legs ; cut the meat on the inside of each thigh down to the bone, and clear the meat from the bone, cutting it each side until you can raise the bone out ; when finished, cut up the inside of the drumstick to the bone, and proceed in the same way as in the thigh, when the bone can be taken out, and the bird, free of bone, is ready for use. POULTRY AND GAME. 119 TO FILLET COOKED GAME OR POULTRY. No. 162.