r this purpose fowls are preferable, because the breasts are larger.
Take two chickens, cut off the breast, and roast them; the remainder put
in a stewpan with two pounds of the sinewy part of a knuckle of veal.
Boil the whole together to make a little clear good broth: when the
breasts are roasted, and your broth made, take all the white of the
breast, put it in a small stewpan, and add to it the broth clean and
clear. It will be better to cut the white of the chickens quite fine,
and, when you find that it is boiled soft, proceed in the same manner as
for cream of rice and pass it. Just in the same way, make it of the
thickness you judge proper, and warm in the same manner as the cream of
rice: put in a little salt if it is approved of.

_Chickens, to fry._

Scald and split them; put them in vinegar and water, as much as will
cover them, with a little pepper and salt, an onion, a slice or two of
lemon, and a sprig or two of thyme, and let them lie two hours in the
pickle. Dry them with a cloth; flour and fry them in clarified butter,
with soft bread and a little of the pickle.

_Chickens, to heat._

Take the legs, wings, brains, and rump, and put them into a little white
wine vinegar and claret, with some fresh butter, the water of an onion,
a little pepper and sliced nutmeg, and heat them between two dishes.

_Chickens, dressed with Peas._

Singe and truss your chickens; boil one half and roast the other. Put
them into a small saucepan, with a little water, a small piece of
butter, a little salt, and a bundle of thyme and parsley. Set them on
the fire, and put in a small lump of sugar. When they boil, set them
over a slow fire to stew. Lay your boiled chickens in a dish; put your
peas over them; then lay the roasted ones between, and send to table.

_Chicken and Ham, ragout of._

Clear a chicken which has been dressed of all the sauce that may be
about it. If it has been roasted, pare off the brown skin, take some
soup, veal jelly, and cream, and a table-spoonful of mushrooms; if
pickled, wash them in several waters to take out the vinegar: put them
in the jelly, and keep this sauce to heat up. Cut up the chicken, the
wings and breast in slices, the merrythought also, and divide the legs.
Heat the fowl up separately from the sauce in a little thin broth:
prepare six or eight slices of ham stewed apart in brown gravy; dip each
piece of the fowl in the white sauce, and lay them in the middle of the
dis