oysters chopped, two anchovies, a shalot, a little grated bread, and some sweet-herbs; shred all this very well, mix them together, and make it up with the yolks of eggs, then turn all these ingredients on the bones again, and draw the skin over again, then sew up the back, and either boil the fowl in a bladder an hour and a quarter, or roast it, then stew some more oysters in gravy, bruise in a little of your force-meat, mix it up with a little fresh butter, and a very little flour; then give it a boil, lay your fowl in the dish and pour the sauce over it, garnishing with lemon.
To roast a fowl with chesnuts.
FIRST take some chesnuts, roast then very carefully, so as hot to burn them, take off the skin, and peel them, take about a dozen of them cut small, and bruise them in a mortar; par-boil the liver of the fowl, bruise it, cut about a quarter of a pound of ham and bacon, and pound it; then mix them all together, with a good deal of parsley chopped small, a little sweet-herbs, some mace, pepper, salt, and nutmeg; mix these together and put into your fowl, and roast it. The best way of doing it is to tie the neck, and hang it up by the legs to roast with a string, and baste it with butter. For sauce take the rest of the chesnuts peeled and skinned, put them into some good gravy, with a little white wine, and thicken it with a piece of butter rolled in flour; then take up your fowl, lay it in the dish, and pour in the sauce. Garnish with lemon.
Pullets à la Sainte Menehout.
AFTER having trussed the legs in the body, slit them along the back, spread them open on a table, take out the thigh bone, and beat them with a rolling-pin; then season them with pepper, salt, mace, nutmeg, and sweet-herbs; after that take a pound and a half of veal, cut it into thin slices, and lay it in a stew-pan of a convenient size to stew the pullets in: cover it and set it over a stove or slow fire, and when it begins to cleave to the pan, stir in a little flour, shake the pan about till it be a little brown then pour in as much broth as will stew the fowls, stir it together, put in a little whole pepper, an onion, and a little piece of bacon or ham; then lay in your fowls, cover them close, and let them stew half an hour; then take them out, lay them on the gridiron to brown on the inside, then lay them before the fire to do on the outside; strew them over with the yolk of an egg, some crumbs of bread, and baste them with a little butter;
