nison.

_Water Cresses, to stew._

When the cresses are nicely picked and well washed, put them into a
stewpan with a little butter under them. Let them stew on a clear fire
until almost done; then rub them through a sieve; put them again into a
pan, with a dust of flour, a little salt, and a spoonful of good cream:
give it a boil, and dish it up with sippets. The cream may be omitted,
and the cresses may be boiled in salt and water before they are rubbed
through the sieve, and afterwards stewed, but it takes the strength out,
therefore it is best not to boil them first.

POULTRY.

_Chicken, to make white._

Feed them in the coop on boiled rice; give them no water at all to
drink. Scalded oatmeal will do as well.

_Chicken, to fricassee._ No. 1.

Empty the chicken, and singe it till the flesh gets very firm. Carve it
as neatly as possible; divide the legs at the joints into four separate
pieces, the back into two, making in all ten pieces. Take out the lungs
and all that remains within; wash all the parts of the chicken very
thoroughly in lukewarm water, till all the blood is out. Put the pieces
in boiling water, sufficient to cover them, about four tea-cupfuls, and
let them remain there ten minutes; take them out, preserve the water,
and put them into cold water. When quite cool, put two ounces of fresh
butter into a stewpan with half a pint of mushrooms, fresh or pickled;
if pickled, they must be put into fresh cold water two or three hours
before; the water to be changed three times; put into the stewpan two
bunches of parsley and two large onions; add the chicken, and set the
stewpan over the fire. When the chickens have been fried lightly, taking
care they are not in the least browned, dust a little salt and flour
over them; then add some veal jelly to the water in which they were
blanched; let them boil about three quarters of an hour in that liquor,
skimming off all the butter, and scum very cleanly; then take out the
chicken, leaving the sauce or liquor, and lay it in another stewpan,
which place in a basin of hot water near the fire. Boil down the sauce
or liquor, adding some more veal jelly, till it becomes strong, and
there remains sufficient sauce for the dish; add to this the yolk of
four eggs and three table-spoonfuls of cream: boil it, taking great care
to keep it constantly stirring; and, when ready to serve, having placed
the chicken in a very hot dish, with the breast in the middle,