j 2 The Art cf Cookery , 
oyfters chopped, two anchovies, a fhalot, a little grated bread* 
and feme fweet-herbs ; flared all this very well, mix them to- 
gether, and make it up with the yolks of eggs, then turn all 
thefe ingredients on the bones again, and draw the (kin over 
again, then few up the back, and either boil the fowl in a blad¬ 
der an hour and a quarter, or roaft it, then ftew fome more 
oyfters in gravy, bruife in a little of your force-meat, mix it up 
with a little freih butter, and a very little flour ; then give it a 
boil, lay your fowl in the difh, and pour the fauce over \t 9 
garnifhing with lemon. 
To roaft a fowl with chefnuts . 
FIRST take fome chefnuts, road them very carefully, fo as 
not to burn them, take off the flan, and peel them, take about 
a dozen of them cut fmall, and bruife them in a mortar ; par¬ 
boil the liver of the fowl, bruife it, cut about a quarter of a 
pound of ham or bacon, and pound it; then mix them all to¬ 
gether, with a good deal of parfley chopped fmall, a little fweet- 
herbs, fome mace, pepper, fait, and nutmeg; mix thefe to¬ 
gether and put into your fowl, and roaft it. The beft way of 
doing it is to tie the neck, and hang it up by the legs to roaft 
with a firing, and bade it with butter. For fauce take the reft 
of the chefnuts peeled and fkinned, put them into fome good 
gravy, with a little white wine, and thicken it with a piece of 
butter rolled in flour; then take up your fowl, lay it in the 
difh, and pour in the fauce* Garnilh with lemon. 
Pullets ii la Sainte Menehout . 
AFTER having trufled the legs in the body, flit them along 
the back, fpread them open on a table, take out the thigh 
bone, and beat them with a rolling-pin ; then feafon them with 
pepper* fait, mace, nutmeg, and rweet^herbs; after that take 
a pound and a half of veal, cut it into thin fiices, and lay it in 
a flew-pan of a convenient fize to flew the pullets in : cover it 
and fet it over a ftove or flow fire, and when it begins to cleave 
%o the pan, ftir in a little flour, fhake the pan about till it be a 
little brown, then pour in as much broth as will flew the fowls, 
ftir it together, put in a little whole pepper, an onion, and a 
little piece of bacon or harn ; then lay in youi fowls, coyer them 
clofe, and let them flew half an hour ; then take them out, lay 
them on the gridiron to brown on the infide, then lay them before 
the fire to do on the outfide; ftrew them over with the yolk 
of an egg, fome crumbs qf bread, and bade thsrn with a little 
batter; 
