Put the celery, cut into pieces about an inch long, and the onions sliced, with a small lump of butter; stew them on a slow fire till quite tender; add two spoonfuls of flour, half a pint of veal or beef broth, salt, pepper, and a little milk or cream. Boil it a quarter of an hour.
Sauce for boiled Chickens.
Take the yolks of four eggs, three anchovies, a little of the middle of bacon, and the inside of half a lemon; chop them all very fine; add a little thyme and sweet marjoram; thicken them all well together with butter, and pour it over the chickens.
Another.
Shred some anchovies very fine, with the livers of the chickens and some hard eggs; take a little of the boiling water in which the chickens were boiled, to melt the butter. Add some lemon juice, with a little of the peel cut small.
Sauce for cold Chicken or Game.
Chop a boned anchovy or two, some parsley, and a small onion; add pepper, oil, vinegar, mustard, and ketchup, and mix them all together.
White Sauce for Chickens.
Half a pint of cream, with a little veal gravy, three tea-spoonfuls of the essence of anchovies, half a tea-spoonful of vinegar, one small onion, one dozen cloves: thicken it with flour and butter; rub it through a sieve, and add a table-spoonful of sherry.