Prepare, as for boiling; put them in a bake pan with water, pepper and salt; baste them well: when nearly done, baste them with butter and dredge with flour; make a gravy of the giblets, and add to the drippings.
CHICKEN PIE.
Wash the chickens; cut them up and stew them with a little water, salt and mace; when done, make a paste; put it round the sides of the dish; then put in the chickens; season to your taste, with pepper, salt and hard-boiled egg, some butter rolled in flour; pour in some of the liquor, and put on the top paste; cut a hole in the centre, and turn back the paste to let the steam escape; place a small cup in the middle of the pie.
TO BOIL CHICKENS.
Make a filling of bread, butter, pepper and salt; put your chickens in a cloth, and boil them till done, which will be in an hour; make egg sauce, which pour over the chickens; garnish the dish with parsley; send some celery sauce in the gravy boat to the table.
TO STEW DUCKS.
Put the ducks down to stew with a little stock and some onions, pepper and salt; let them simmer gently till they are done, adding a little cream and butter; make a dressing of sage and onions, with which fill the ducks: set them in the oven to brown.
TO COOK CHICKENS WITH CURRY.
Cut up the chickens, wash them clean, put them in a stew pan with a little water and salt; keep them covered closely till they are done; brown some onions in butter, then put in the chickens with a little pepper and curry powder; let the chickens brown in the butter; when brown, put in the liquor, and let all stew for five minutes.