A Nice Method of Dressing Fowl and Sweetbread

Ingredients

• 1 fowl
• 1 sweetbread
• veal gravy
• white sauce
• 5/8 pint beef gravy
• forcemeat balls
• truffles
• morels
• mushroom ketchup or lemon-pickle

Instructions

1. Take a fowl and blanch it, and also a fine sweet bread; parboil them.
2. Then cut off in smooth well shaped slices all the white part of the fowl, and slice the sweetbread in similar pieces.
3. Place them together in a fine well-flavoured veal gravy.
4. When done, serve neatly in the dish and pour over a fine white sauce, any that may be approved.
5. The remainder of the fowl must be cut up in small joints or pieces, not separated from the bone, and fried to become brown.
6. Then place them in a stew-pan with forcemeat balls, truffles, and morels, pour over half or three quarters of a pint of beef gravy, and simmer till finished.
7. A little mushroom ketchup or lemon-pickle may be added.
8. In this manner two very nice entrées may be formed.