Pulled Fowl
This is a side dish for company. Select a fine tender fowl, young, fat, full-grown, and of a large kind. When quite done take it out of the pot, cover it, and set it away till wanted. Then, with a fork, pull off in flakes all the flesh, (first removing the skin,) and with a chopper break all the bones, and put them into a stew-pan, adding two calves’ feet split, and the hock of a cold ham, a small bunch of parsley and sweet marjoram, and a quart of water. Let it boil gently till reduced to a pint. Then take it out. Have ready, in another stew-pan, the bits of pulled fowl. Strain the liquor from the bones, &c., over the fowl, and add a piece of fresh butter, (the size of a small egg,) rolled in flour, and a tea-spoonful of powdered mace and nutmeg, mixed. Mix the whole together, and let the pulled fowl stew in gravy for ten minutes. Serve it hot.
A turkey may be cooked in this manner, and will make a fine dish. For a turkey allow four calves’ feet.