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.