The chickens are cut to pieces, and covered with warm water, to draw
out the blood. Then put into a stew-pan, with three quarters of a
pint of water, or veal broth, salt, pepper, flour, butter, mace, sweet
herbs pounded and sifted; boil it half an hour. If it is too fat, skim
it a little. Just before it is done, mix the yolk of two eggs with a
gill of cream, grate in a little nutmeg, stir it up till it is thick
and smooth, squeeze in half a lemon. If you like onions, stew some
slices with the other ingredients.


TO CURRY FOWL.

Fry out two or three slices of salt pork; cut the chicken in pieces,
and lay it in the stew-pan with one sliced onion; when the fowl
is tender, take it out, and put in thickening into the liquor, one
spoonful of flour, and one spoonful of curry-powder, well stirred
up in water. Then lay the chicken in again, and let it boil up a few
minutes. A half a pint of liquor is enough for one chicken. About half
an hour's stewing is necessary. The juice of half a lemon improves it;
and some like a spoonful of tomatoes catsup.


CHICKEN BROTH.

Cut a chicken in quarters; put it into three or four quarts of water;
put in a cup of rice while the water is cold; season it with pepper
and salt; some use nutmeg. Let it stew gently, until the chicken falls
apart. A little parsley, shred fine, is an improvement. Some slice up
a small onion and stew with it. A few pieces of cracker may be thrown
in if you like.