Fricassee of Chickens
Boil them rather more than half in a small quantity of water: let them cool; then cut them up, and put them to simmer in a little gravy, made of the liquor they were boiled in, and a bit of veal or mutton, onion, mace, lemonpeel, white pepper, and a bunch of sweet herbs. When quite tender, keep them hot while you thicken the sauce thus: strain off, and put it back into the saucepan, with a little salt, a scrape of nutmeg, a bit of flour and butter: give it one boil; and when you are going to serve, beat up the yelk of an egg, add half a pint of cream, and stir them over the fire, but do not let it boil.
It will be equally good without the egg.