Chicken, to fricassee. No. 3.
Take two chickens and more than half stew them; cut them into limbs; take the skin clean off, and all the inside that is bloody. Put them into a stewpan, with half a pint of cream, about two ounces of butter, into which shake a little flour, some mace, and whole pepper, and a little parsley boiled and chopped fine. Thicken it up with the yolks of two eggs; add the juice of a lemon, and three spoonfuls of good white gravy.
Chicken, to fricassee. No. 4.
Have a frying-pan, with sufficient liquor to cover your chicken cut into pieces; half of the liquor to be white wine and water. Take one nutmeg sliced, half a dozen cloves, three blades of mace, and some whole pepper; boil all these together in a frying-pan; put half a pound of fresh butter and skim it clean; then put in your chickens, and boil them till tender; add a small quantity of parsley. Take four yolks and two whites of eggs; beat them well with some thick butter, and put it to your chicken in the pan; toss it over a slow fire till thick, and serve it up with sippets.
Chicken, white fricassee of.
Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour them well, and fry in clarified butter till they are a little brown, but, if not enough done, put them in a stewpan, and just cover them with strong veal or beef broth. Put in with them a bunch of thyme, an onion stuck with cloves, a little pepper and salt, and a blade of mace. Cover and stew till tender, and till the liquor is reduced about one half. Put in a quarter of a pound of butter, the yolk of two eggs beat, and a quarter of a pint of cream. Stir well; let it boil; if not thick enough, shake in some flour; and then put in juice of lemon.
Cream of Chicken, or Fowl.
For this purpose fowls are preferable, because the breasts are larger. Take two chickens, cut off the breast, and roast them; the remainder put in a stewpan with two pounds of the sinewy part of a knuckle of veal. Boil the whole together to make a little clear good broth: when the breasts are roasted, and your broth made, take all the white of the breast, put it in a small stewpan, and add to it the broth clean and clear. It will be better to cut the white of the chickens quite fine, and, when you find that it is boiled soft, proceed in the same manner as for cream of rice and pass it. Just in the same way, make it of the thickness you judge proper, and warm in the same manner as the cream of rice: put in a little salt if it is approved of.
Chickens, to fry.
Scald and split them; put them in vinegar and water, as much as will cover them, with a little pepper and salt, an onion, a slice or two of lemon, and a sprig or two of thyme, and let them lie two hours in the pickle. Dry them with a cloth; flour and fry them in clarified butter, with soft bread and a little of the pickle.