and the
legs around, pour the sauce well over every part. The sauce should be
thicker than melted butter, and of a yellow colour.

_Chicken, to fricassee._ No. 2.

Cut the chicken up in joints; put them into cold water, and set them on
the fire till they boil; skim them well. Save the liquor. Skin, wash,
and trim the joints; put them into a pan, with the liquor, a small bunch
of parsley and thyme, a small onion, and as much flour and water as will
give it a proper thickness, and let them boil till tender. When going to
table, put in a yolk of egg mixed with a little good cream, a little
parsley chopped very fine, juice of lemon, and pepper and salt to your
taste.

_Chicken, to fricassee._ No. 3.

Take two chickens and more than half stew them; cut them into limbs;
take the skin clean off, and all the inside that is bloody. Put them
into a stewpan, with half a pint of cream, about two ounces of butter,
into which shake a little flour, some mace, and whole pepper, and a
little parsley boiled and chopped fine. Thicken it up with the yolks of
two eggs; add the juice of a lemon, and three spoonfuls of good white
gravy.

_Chicken, to fricassee._ No. 4.

Have a frying-pan, with sufficient liquor to cover your chicken cut into
pieces; half of the liquor to be white wine and water. Take one nutmeg
sliced, half a dozen cloves, three blades of mace, and some whole
pepper; boil all these together in a frying-pan; put half a pound of
fresh butter and skim it clean; then put in your chickens, and boil them
till tender; add a small quantity of parsley. Take four yolks and two
whites of eggs; beat them well with some thick butter, and put it to
your chicken in the pan; toss it over a slow fire till thick, and serve
it up with sippets.

_Chicken, white fricassee of._

Cut in pieces chickens or rabbits; wash and dry them in a cloth; flour
them well, and fry in clarified butter till they are a little brown,
but, if not enough done, put them in a stewpan, and just cover them with
strong veal or beef broth. Put in with them a bunch of thyme, an onion
stuck with cloves, a little pepper and salt, and a blade of mace. Cover
and stew till tender, and till the liquor is reduced about one half. Put
in a quarter of a pound of butter, the yolk of two eggs beat, and a
quarter of a pint of cream. Stir well; let it boil; if not thick enough,
shake in some flour; and then put in juice of lemon.

_Cream of Chicken, or Fowl._

Fo