* * * * *
FRICASSEE OF SMALL CHICKENS.
Take off the legs and wings of four chickens, separate the breasts from
the backs, cut off the necks and divide the backs across, clean the
gizzards nicely, put them with the livers and other parts of the
chicken, after being washed clean, into a sauce pan, add pepper, salt,
and a little mace, cover them with water, and stew them till
tender--then take them out, thicken half a pint of the water with two
table spoonsful of flour rubbed into four ounces of butter, add half a
pint of new milk, boil all together a few minutes, then add a gill of
white wine, stirring it in carefully that it may not curdle; put the
chickens in, and continue to shake the pan until they are sufficiently
hot, and serve them up.
* * * * *
TO ROAST LARGE FOWLS.
Take the fowls when they are ready dressed, put them down to a good
fire, dredge and baste them well with lard; they will be near an hour in
roasting; make a gravy of the necks and gizzards, strain it, put in a
spoonful of brown flour; when you dish them, pour on the gravy, and
serve them up with egg sauce in a boat.
* * * * *
TO MAKE EGG SAUCE.
Boil four eggs for ten minutes, chop half the whites, put them with the
yelks, and chop them both together, but not very fine; put them into a
quarter of a pound of good melted butter, and put it in a boat.
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