Take the remains of a cold fowl or TURKEY, and cut it into neat joints. Chop up three or four mushrooms, some parsley, a shalot, and a piece of butter the size of a walnut, and let all fry together for a short time; then moisten with a little good-flavoured stock, and thicken with flour. Add salt to taste, let the Sauce boil well, put in the pieces of bird for a few minutes; take them out, arrange them on a dish, pour the Sauce over, and serve.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)