an hour, then take
the quantity of an egg of butter rolled in flour; take out the onion and
sweet herbs; shake it round till it is of a good thickness, and take off
all the scum very clean: dish it up garnished with lemon.--To stew
chickens for a tender stomach. Take two nice chickens, and half boil
them; then take them up into a small soup-dish; separate all the joints,
and add three or four spoonfuls of the liquor they are boiled in, with a
little beaten mace, and salt; then cover them close with another dish,
and keep in all the steam; set it over a clear stove, and let it stew
till the chickens are enough, and send them hot to table in the same
dish they were stewed in.

STEWED COD. Cut a cod in slices, as you would for crimping, lay it in a
clean stewpan; season it with nutmeg, a little mace finely beaten,
pepper, and salt, and a bundle of sweet herbs; then pour in white wine
and water an equal quantity, just to cover it: put on the cover, and let
it simmer for six or eight minutes; skim it very clean, put in half a
pint of shrimps clean picked, a good piece of butter rolled in flour,
and the juice of a lemon; cover it, and shake your pan round gently: as
soon as it begins to boil, take off all the scum as it rises: if your
sauce is of a proper thickness, your fish will be enough; wipe the rim
of the pan very clean, and slide the fish into your dish, taking care
not to break it. Garnish with lemon and scraped horse-radish.--Another
way. Lay the slices into a large stewpan, so that they need not be laid
one upon another. Season with nutmeg, pepper, and salt, a bundle of
sweet herbs, and an onion. Add half a pint of white wine, and a quarter
of a pint of water. Simmer it gently a few minutes, squeeze in a lemon,
add a few oysters, the liquor strained, a piece of butter rolled in
flour, and a little mace. Cover it close, and let it stew gently,
shaking the pan often. When done take out the herbs and onions, and
serve it up with the sauce poured over it.

STEWED CUCUMBERS. Slice them thick, or halve and divide them into two
lengths. Strew over them some salt and pepper, and sliced onions: add a
little broth, or a bit of butter. Simmer very slowly, and put in a
little flour and butter before serving.--Another way. Slice the onions,
and cut the cucumbers large. Flour and fry them in butter, then stew
them in good broth or gravy, and skim off the fat.

STEWED DUCK. Half roast a duck, put it into a stewpan with a p