up at both ends, and boil them whilst they are tender; take
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.

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