Page:Art of Cookery 1774 edition.djvu/62



TAKE three chickens, skin them, cut them into small pieces; that is, every joint asunder; lay them in warm water, for a quarter of an hour, take them out and dry them with a cloth, then put them into a stew-pan with milk and water, and boil them tender: take a pint of good cream, a quarter of a pound of butter, and stir it till it is thick, then let it stand till it is cool, and put to it a little beaten mace, half a nutmeg grated, a little salt, a gill of white wine, and a few mushrooms; stir all together, then take the chickens out of the stew-pan, throw away what they are boiled in, clean the pan and put in the chickens and sauce together: keep the pan shaking round till they are quite hot, and dish them up. Garnish with lemon. They will be very good without wine. DO them the same way.

TAKE a piece of double tripe, cut it into slices two inches long, and half an ince broad, put them into your stew-pan, and sprinkle a little salt over them; then put in a bunch of sweet-harbs, a little lemon-peel, an onion, a little anchovy pickle, and a bay-leaf; put all these to the tripe, then put in just water enough to cover them, and let them stew till the tripe is very tender: then take out the tripe and strain the liquor out, shred a spoonful of capers, and put to them a glass of white wine, and half a pint of the liquor they were stewed in. Let it boil a little while, then put in your tripe, and beat the yolks of three eggs; put into your eggs a little mace, two cloves, a little nutmeg dried and beat fine, a small handful of parsley picked and shred fine, a piece of butter rolled in flour, and a quarter of a pint of cream: mix all these well together, and put them into your stew-pan, keep them stirring one way all the while, and when it is of a fine thickness and smooth, dish it up, and garnish the dish with lemon. You are to observe that all sauces which have eggs or cream in, you must keep stirring one way all the while they are on the fire, or they would turn to curds. You may add white walnut pickle, or mushrooms, in the room of capers, just to make your sauce a little tart.