Truss the birds, putting aside the hearts, livers, and gizzards, and dredge them with flour, then place them in a Saucepan with a piece of butter, and let them brown equally, taking care of the gravy which oozes from them. Let them get cold, then carve them in such a way that the wings and legs can be taken off with a piece of breast adhering to it. Break the bodies of the birds into small pieces, and stew them with the livers, &c., in as much stock as will cover them, till the gravy becomes good and strong, then strain it, season with cayenne, salt, a glassful of claret, and a little Seville orange juice. Directly it begins to boil, put in the fleshy portion of the birds and let simmer till they are thoroughly heated, but do not let the gravy boil. Cut slices of bread large enough for a leg and wing to lie upon, fry till lightly browned, arrange them neatly, and pour Sauce over them. Garnish with sliced lemon.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1988)