four or five large onions and boil them in milk and water, change the
water two or three times in the boiling, when they are enough chop them
very small, and rub them through a hair-sieve with the back of a spoon,
'till you have rubb'd them quite through, then melt a little butter,
put in your onions and a little salt, and pour it upon your ducks.
Garnish your dish with onions and sippets.


57. _To stew_ DUCKS _either wild or tame_.

Take two ducks and half-roast them, cut them up as you would do for
eating, then put them into a stew-pan with a little brown gravy, a
glass of claret, two anchovies, a small onion shred very fine, and a
little salt; thicken it up with flour and butter, so serve it up.
Garnish you dish with a little raw onion and sippets.


58. _To make a white fricassy of_ CHICKENS.

Take two or more chickens, half-roast them, cut them up as you would do
for eating, and skin them; put them into a stew-pan with a little white
gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil
it; take the yolks of three eggs, a little sweet cream and shred
parsley, put them into your stew-pan with a lump of butter and a little
salt; shake them all the while they are over the stove, and be sure you
do not let them boil lest they should curdle.

Garnish your dish with sippets and lemon.