a lemon; put in a quart of water, cover it
close, let it boil till it is reduced to half a pint, strain it, and
thicken it with a quarter of a pound of butter mixed with flour, boil it
five or six minutes, put in two spoonsful of pickled mushrooms, mix the
yelks of two eggs with a tea cup full of good cream and a little
nutmeg--put it in the sauce, keep shaking it over the fire, but don't
let it boil.

* * * * *

FRICASSEE OF SMALL CHICKENS.

Take off the legs and wings of four chickens, separate the breasts from
the backs, cut off the necks and divide the backs across, clean the
gizzards nicely, put them with the livers and other parts of the
chicken, after being washed clean, into a sauce pan, add pepper, salt,
and a little mace, cover them with water, and stew them till
tender--then take them out, thicken half a pint of the water with two
table spoonsful of flour rubbed into four ounces of butter, add half a
pint of new milk, boil all together a few minutes, then add a gill of
white wine, stirring it in carefully that it may not curdle; put the
chickens in, and continue to shake the pan until they are sufficiently
hot, and serve them up.

* * * * *

TO ROAST LARGE FOWLS.

Take the fowls when they are ready dressed, put them down to a good
fire, dredge and baste them well with lard; they will be near an hour in
roasting; make a gravy of the necks and gizzards, strain it, put in a
spoonful of brown flour; when you dish them, pour on the gravy, and
serve them up with egg sauce in a boat.

* * * * *

TO MAKE EGG SAUCE.

Boil four eggs for ten minutes, chop half the whites, put them with the
yelks, and chop them both together, but not very fine; put them into a
quarter of a pound of good melted butter, and put it in a boat.

* * * * *

TO BOIL YOUNG CHICKENS.

Put the chickens in scalding water; as soon as the feathers will slip
off, take them out, or it will make the skin hard and break: when you
have drawn them, lay them in skimmed milk for two hours, then truss and
dust them well with flour, put them in cold water, cover them close, set
them over a very slow fire, take off the scum, let them boil slowly for
five or six minutes, take them off the fire, keep them closely covered
in the water for half an hour, it will stew them enough; when you are
going to dish them, set them over th