A Fricassee of Chicken.
Cut two chickens into pieces. Reserve all the white meat and the best pieces for the fricassee. The trimmings and the inferior pieces use to make the gravy. Put these pieces into a porcelain kettle, with a quart of cold water, one clove, pepper, salt, a small onion, a little bunch of parsley, and a small piece of pork; let it simmer for half an hour, and then put in the pieces for the fricassee; let them boil slowly until they are quite done; take them out then, and keep them in a hot place. Now strain the gravy, take off all the fat, and add it to a roux of half a cupful of flour and a small piece of butter. Let this boil; take it off the stove and stir in three yolks of eggs mixed with two or three table-spoonfuls of cream; also the juice of half a lemon. Do not let it boil after the eggs are in, or they will curdle. Stir it well, keeping it hot a moment; then pour it over the chicken, and serve. Some of the fricassees with long and formidable names are not much more than wine or mushrooms, or both, added to this receipt.