Pulled meat

 Pulled Turkey, Fowl, or Chicken

Skin a cold chicken, fowl, or turkey; take off the fillets from the breasts, and put them into a stewpan with the rest of the white meat and wings, side-bones, and merry-thought, with a pint of broth, a large blade of mace pounded, a shalot minced fine, the juice of half a lemon, and a strip of the peel, some salt, and a few grains of cayenne; thicken it with flour and butter, and let it simmer for two or three minutes, till the meat is warm. In the meantime score the legs and rump, powder them with pepper and salt, broil them in a dish and lay the pulled chicken round them. Three tablespoonfuls of good cream, or the yolks of as many eggs, will be a great improvement to it.