fter they are once detached from it, the whole
of the body may easily be separated from the flesh and taken out entire:
only the neck-bones and merrythought will then remain to be removed. The
bird thus prepared may either be restored to its original form, by
filling the legs and wings with forcemeat, and the body with the livers
of two or three fowls, mixed with alternate layers of parboiled tongue
freed from the rind, fine sausage-meat, or veal forcemeat, or thin
slices of the nicest bacon, or aught else of good flavour, which will
give a marbled appearance to the fowl when it is carved; and then be
sewn up and trussed as usual; or the legs and wings may be drawn inside
the body, and the bird being first flattened on a table, may be covered
with sausage-meat, and the various other ingredients we have named, so
placed that it shall be of equal thickness in every part; then tightly
rolled, bound firmly together with a fillet of broad tape, wrapped in a
thin pudding-cloth, closely tied at both ends, and dressed as
follows:--Put it into a braising-pan, stewpan, or thick iron saucepan,
bright in the inside, and fitted as nearly as may be to its size; add
all the chicken-bones, a bunch of sweet herbs, two carrots, two
bay-leaves, a large blade of mace, twenty-four white peppercorns, and
any trimmings or bones of undressed veal which may be at hand; cover the
whole with good veal broth, add salt, if needed, and stew it very
softly, from an hour and a quarter to an hour and a half; let it cool in
the liquor in which it was stewed; and after it is lifted out, boil down
the gravy to a jelly and strain it; let it become cold, clear off the
fat, and serve it cut into large dice or roughed, and laid round the
fowl, which is to be served cold. If restored to its form, instead of
being rolled, it must be stewed gently for an hour, and may then be sent
to table hot, covered with mushroom, or any other good sauce that may be
preferred; or it may be left until the following day, and served
garnished with the jelly, which should be firm, and very clear and
well-flavoured: the liquor in which a calf's foot has been boiled down,
added to the broth, will give it the necessary degree of consistence.

TO BONE FOWLS FOR FRICASSEES, CURRIES, & PIES.

995. First carve them entirely into joints, then remove the bones,
beginning with the legs and wings, at the head of the largest bone; hold
this with the fingers, and work the knife as directed