Page:Art of Cookery 1774 edition.djvu/113

Rh butter rolled in flour, and when enough lay your chickens in the dish, and pour the ragoo over them. Garnish with lemon.

Or you may make your sauce thus: take the gravy the fowls were stewed in, strain it, skim off the fat, have ready half a pint of oysters, with the liquor strained, put them to your gravy with a glass of white wine, a good piece of butter rolled in flour; then boil them all together, and pour over your fowls, Garnish with lemon.

TAKE a fine large fowl or turkey, raise the skin from the breast-bone with your finger, then take a veal sweetbread and cut it small, a few oysters, a few mushrooms, an anchovy, some pepper, a little nutmeg, some lemon-peel, and a little thyme; chop all together small, and mixt with the yolk of an egg, stuff it in between the skin and the flesh, but take great care you do not break the skin, and then stuff what the oysters your please into the body of the fowl. You may lard the breast of the fowl with bacon, if you chuse it. Paper the breast, and roast it. Make good gravy, and garnish with lemon. You may add a few mushrooms to the sauce.

SLIT them down the back, and season them with pepper and salt, lay them on a very clear fire, and at a great distance. Let the inside lie next the fire until it is above half done: then turn them, and take great care the fleshy side do not burn, throw some fine raspings of bread over it, and let them be of a fine brown, but not burnt. Let your sauce be good gravy, with mushrooms, and garnish with lemon and the livers broiled, the gizzards cut, slashed, and broiled with pepper and salt.

Or this sauce; take a handful of sorrel, dipped in boiling water, drain it, and have ready half a pint of good gravy, a shalot shred small, and some parsley boiled very green; thicken it with a piece of butter rolled in flour, and add a glass of red wine, then lay your sorrel in heaps round the fowls, and pour the sauce over them. Garnish with lemon.

Note, You may make just what sauce you fancy.

TAKE three chickens, boil them just fit for eating, but not too much; when they are boiled enough, flay all the skin