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.