|Brown stock||3⁄4 Pint|
|Red wine||4 Tablespoon|
|Red currant jelly||1 Tablespoon|
|Button mushrooms||4 Ounce|
Prepare the bird as if for roasting, but cook for only 15 minutes.
Carve it neatly as for the table.
Put the pieces into a large casserole or stewpan.
Simmer the carcase in wine and water with a few chopped shallots or onion, the giblets, and bouquet garni for your brown stock.
Add any gravy from the roasting pan to the 3/4 pint of stock needed.
To this add the red currant jelly and Madeira or port.
Pour all over the jointed bird, cover and simmer for 30 minutes.
Add sliced mushroom, and cook for a further 15 minutes or until bird is tender.
If you have cooked the bird in a stewpan, then serve on a hot dish with triangles of bread fried in butter.
Otherwise, lodge the triangles neatly round the casserole edge and bring to the table.
Of course, young birds are best for this dish, but elderly ones respond very well to this treatment, as both the wine and the slow cooking help to break down toughness.