Page:Art of Cookery 1774 edition.djvu/116

78 Note, This is also a very pretty dish for sick people, but the Scotch gentlemen are very fond of it.

CUT two chickens into quarters, lay them in vinegar for three or four hours, with pepper, salt, a bay-leaf, and a few cloves, make a very thick batter, first with half a pint of wine and flour, then the yolks of two eggs, a little melted butter, some grated nutmeg and chopped parsley; beat all very well together, dip your fowls in the batter, and fry them in a good deal of hog's lard, which must first boil before you put your chickens in. Let them be of a fine brown, and lay them in your dish like a pyramid, with fried parsley all round them. Garnish with lemon, and have some good gravy in boats or basons.

TAKE two chickens, cut them into quarters, wash them clean, and then put them into a saucepan; put to them a quarter of a pint of water, half a pint of red wine, some mace, pepper, a bundle of sweet-herbs, and onion, and a few raspings; cover them close, let them stew half an hour, then take a piece of butter about as big as an egg rolled in flour, put in, and cover it close for five or six minutes, shake the saucepan about, then take out the sweet-herbs and onion. You may take the yolks of two eggs, beat and mixed with them; if you don't like it, leave them out. Garnish with lemon.

TAKE two fine ducks, cut them into quarters, fry them in butter a little brown, then pour out all the fat, and throw a little flour over them; and half a pint of good gravy, a quarter of a pint of red wine, two shalots, an anchovy, and a bundle of sweet-herbs; cover them close, and let them stew a quarter of an hour; take out the herbs, skim off the fat, and let your sauce be as thick as cream; send it to table, and garnish with lemon.

FIRST half roast it, then lay in the dish, carve it, but leave the joints hanging together, throw a little pepper and salt, and squeeze the juice of a lemon over it, turn it on the