Page:Art of Cookery 1774 edition.djvu/115

Rh Note, You may fill your chickens with force-meat, and lard them with bacon, and add truffles, morels, and sweetbreads cut small, but then it will be a very high dish.

BOIL two chickens very white in a pot by themselves, and a piece of ham, or good thick bacon; boil two bunches of celery tender, then cut them about two inches long, all the white part, put it into a saucepan with half a pint of cream, a piece of butter rolled in flour, and some pepper and salt; set it on the fire, and shake it often: when it is thick and fine, lay your chickens in the dish and pour your sauce in the middle, that the celery may lie between the fowls, and garnish the dish all round with slices of ham or bacon.

Note, If you have cold ham in the house, that, cut into slices and boiled, does full as well, or better, to lay round the dish.

TAKE six small chickens boiled very white, six hogs tongues, boiled and peeled, a cauliflower boiled very white in milk and water whole, and a good deal of spinach boiled green; then lay your cauliflower in the middle, the chickens close all round, and the tongues round them with the roots outward, and the spinach in little heaps between the tongues. Garnish with little pieces of bacon toasted; and lay a little piece on each of the tongues.

FIRST wash your chickens, dry them in a clean cloth, and singe them, then cut them into quarters; put them into a stew-pan or saucepan, and just cover them with water, put in a blade or two of mace and a little bundle of parsley; cover them close, and let them stew half an hour, then chop half a handful of clean washed parsley, and throw in, and have ready six eggs, whites and all, beat fine. Let your liquor boil up, and pour the egg all over them as it boils; then send all together hot in a deep dish, but take out the bundle of parsley first. You must be sure to skim them well before you put in your mace, and the broth will be fine and clear.