A Nice Method of Dressing Fowl and Sweetbread

Ingredients

• 1 fowl
• 1 sweetbread
• veal gravy
• white sauce
• 0.5–0.75 pint beef gravy
• forcemeat balls
• truffles
• morels
• mushroom ketchup or lemon-pickle

Instructions

1. Blanch the fowl and parboil the sweetbread. Cut the white meat from the fowl into smooth, well-shaped slices, and slice the sweetbread into similar pieces. Place them together in a fine, well-flavoured veal gravy and cook until done. Serve neatly in the dish and pour over a fine white sauce of your choice.
2. Meanwhile, cut the remainder of the fowl into small joints or pieces, leaving them attached to the bone. Fry these until they become brown. Place them in a stew-pan with forcemeat balls, truffles, and morels. Pour over half to three quarters of a pint of beef gravy and simmer until finished. A little mushroom ketchup or lemon-pickle may be added to taste.
3. In this manner, two very nice entrées may be formed.