59. _How to make a brown fricassy of_ CHICKENS.

Take two or more chickens, as you would have your dish in bigness, cut
them up as you do for eating, and flat them a little with a paste-pin;
fry them a light-brown, and put them into your stew-pan with a little
gravy, a spoonful or two of white wine, a little nutmeg and salt;
thicken it up with flour and butter. Garnish your dish with sippets and
crisp parsley.


60. CHICKENS SURPRISE.

Take half a pound of rice, set it over a fire in soft water, when it is
half-boiled put in two or three small chickens truss'd, with two or
three blades of mace, and a little salt; take a piece of bacon about
three inches square, and boil it in water whilst almost enough, then
take it out, pare off the outsides, and put it into the chickens and
rice to boil a little together; (you must not let the broth be over
thick with rice) then take up your chickens, lay them on a dish, pour
over them the rice, cut your bacon in thin slices to lay round your
chickens, and upon the breast of each a slice.

This is proper for a side-dish.


61. _To boil_ CHICKENS.

Take four or five small chickens, as you would have your dish in
bigness; if they be small ones you may scald them, it will make them
whiter; draw them, and take out the breast-bone before you scald them;