FRICASSEED CHICKEN, BROWN.

Singe the chickens; cut them in pieces; pepper, salt, and flour them;
fry them in fresh butter, till they are very brown: take the chickens
out, and make a good gravy, into which put sweet herbs (marjoram or
sage) according to your taste; if necessary, add pepper and salt;
butter and flour must be used in making the gravy, in such quantities
as to suit yourself for thickness and richness. After this is all
prepared, the chicken must be stewed in it, for half an hour, closely
covered. A pint of gravy is about enough for two chickens; I should
think a piece of butter about as big as a walnut, and a table-spoonful
of flour, would be enough for the gravy. The herbs should, of course,
be pounded and sifted. Some, who love onions, slice two or three, and
brown them with the chicken. Some slice a half lemon, and stew with
the chicken. Some add tomatoes catsup.

FRICASSEED CHICKEN, WHITE.

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.

A common sized goose should roast full three quarters of an hour. The
oil that dr