Ragout of Fowl

Ingredients

• The remains of cold roast fowls
• 3 shalots
• 2 blade mace
• a faggot of savoury herbs
• 2 or three slices of lean ham
• 1 pint stock or water
• pepper and salt to taste
• 1 onion
• 1 dessertspoonful flour
• 1 tablespoonful lemon-juice
• 1/2 teaspoonful pounded sugar
• 1 oz butter

Instructions

1. Cut the fowls up into neat pieces, the same as for a fricassee;
2. put the trimmings into a stewpan with the shalots, mace, herbs, ham, onion, and stock (water may be substituted for this).
3. Boil it slowly for 1 hour, strain the liquor, and put a small piece of butter into a stewpan;
4. when melted, dredge in sufficient flour to dry up the butter, and stir it over the fire.
5. Put in the strained liquor, boil for a few minutes, and strain it again over the pieces of fowl.
6. Squeeze in the lemon-juice, add the sugar and a seasoning of pepper and salt, make it hot, but do not allow it to boil;
7. lay the fowl neatly on the dish, and garnish with croûtons.