Bone four teal by cutting the skin through down the back, separating the
skin on each side of it until you have cleared it, lay the bird open,
take out the back-bone, and with a knife you will find no difficulty in
taking out all the rest; half fill them with forcemeat (No. 120) and sew
them up with packthread, then put them into a stewpan with three glasses
of sherry, a pint of white stock, half a pound of lean uncooked ham, two
onions, one head of celery, a bunch of parsley, a little carrot, turnip,
two cloves, and a blade of mace; put the cover on the stewpan and place
it in a moderate oven for an hour, try with a larding-needle, and if
tender they are done; lay them on a cloth to drain, make three croutons
of bread each in the shape of a cockscomb, but a great deal thicker and
larger, put three of the teal at the bottom of the dish, and stand a
crouton (nicely fried) between each to form six points, place the
remaining teal upon the top, and have ready the following sauce: strain
the stock the teal was cooked in through a cloth into another stewpan,
skim off all the fat, add half a pint of white sauce (No. 7), reduce it
till it adheres to the back of the spoon, add a little cream sauce over
and serve.