Chickens and Mushrooms.
Clean and wash a pair of fine fowls, and stuff their bodies with chopped mushrooms, in which a teaspoonful of onion has been mixed. Fill the craws with the usual dressing of seasoned crumbs with the addition of the pounded yolk of an egg. Lay the trussed chickens in a pot, and pour over them a large cupful of your soup-stock diluted with as much boiling water. Simmer until tender. Take up and keep the chickens hot. Strain the gravy; season to taste, skim off the fat; stir in a tablespoonful of flour wet with milk; boil and stir two minutes to thicken; add half a cup of hot milk; stir in well, and pour some over the chickens; the rest into a boat. Save the giblets for to-morrow.