Page:Art of Cookery 1774 edition.djvu/274

236 flour over it, and when the water boils put in the meat. I shaking it about over the fire a minute; then have ready two or three very thin sippets toasted nice and brown, laid in the plate, and pour the mince-meat over it. YOU must take as much cold chicken as you think proper, take off the skin, and pull the meat into little bits as thick as quill; then take the bones, boil them with a little salt till they are good, drain it; then take a spoonful of the liquor, a spoonful of milk, a little bit of butter, as big as a large nutmeg, rolled in flour, a little chopped parsley as much as will lie on a sixpence, and a little salt if wanted. This will be enough for half a small chicken. Put all together into the sauce-pan; a then keep shaking it till it is thick, and pour it into a hot plate. YOU must take an old cock or large fowl, slay it; then pick off all the fat, and break it all to pieces with a rolling-pin: put it into two quarts of water, with a good crust of bread, and a blade of mace. Let it boil softly till it is as good as you would have it. If you do it as it should be done, it will take five or six hours doing; pour it off, then put a quart more of boiling water, and cover it close. Let it boil softly till it is good, and strain it off. Season with very little salt. When you boil a chicken save the liquor, and when the meat is eat, take the bones, then break them and put to the liquor you boiled the chicken in, with a blade of mace, and a crust of bread. Let it boil till it is good, and strain it off. TAKE a cock, or large fowl, slay it, then bruise it with a hammer, and put it into a gallon of water, with a crust of bread. Let it boil half away, and drain it off. YOU must take two quarts of water, mix in four spoonfuls of oatmeal, a blade or two of mace, a piece of lemon-peel, let it boil, and keep stirring it often. Let it boil about a quarter of an hour, and take care it does not boil over; then strain