off, and take the white flesh off the bones, pull it into pieces about as thick as a large quill, and half as long as your finger. Have ready a quarter of a pint of good cream and a piece of fresh butter about as big as an egg, stir them together till the butter is all melted, and then put in your chickens with the gravy that came from them, give them tow or three tosses round on the fire, put them into a dish, and send them up hot. Note, The leg makes a very pretty dish by itself, broiled very nicely with some pepper and salt; the livers being broiled and the gizzards broiled, cut and slashed, and laid round the legs, with good gravy-sauce in the dish. Garnish with lemon.
A pretty way of stewing chickens.
TAKE two fine chickens, half boil them, then take them up in a pewter, or silver dish, if you have one; cut up your fowls, and separate all the joint-bones one from another, and then take out the breast-bones. If there is not liquor enough from the fowls, add a few spoonfuls of water they were boiled in, put in a blade of mace, and a little salt; cover it close with another dish, set it over a stove or chaffing-dish of coals, let it stew till the chickens are enough, and then send them hot to the table in the same dish they were stewed in.
Note, This is a very pretty dish for any sick person, or for a lying-in lady. For change it is better than butter, and the sauce is very agreeable and pretty.
N. B. You may do rabbits, partridges, or moor-game this way.
Chickens chiringrate.
CUT off their feet, break the breast-bone flat with a rolling-pin, but take care you don't break the skin; flour them, fry them of a fine brown in butter, then drain all the fat out of the pan, but leave the chickens in. Lay a pound of gravy-beef cut very thin over your chickens, and a piece of veal cut very thin, a little mace, two or three cloves, some whole pepper, an onion, a little bundle of sweet-herbs, and a piece of carrot, and then pour in a quart of boiling water; cover it close, let it stew for a quarter of an hour, then take out the chickens and keep them hot: let the gravy boil till it is quite rich and good, then strain it off and put it into your pan again, with two spoonfuls of red wine and sew mushrooms; put in your chickens to heat, then take them up, lay them into your dish, and pour your sauce over them. Garnish with lemon, and a few slices of cold ham warmed in the gravy.
Note,
