made Plain and Eafy . 73 
butter: let them be of a fine brown, and boil the gravy till 
there is about enough for fauce, (train it, put a few muflirooms 
in, and a little piece of butter rolled in flour; lay the pullets in 
the difh, and pour in the fauce. Garnifli with lemon. 
Note, You may brown them in the oven, or fry them, which 
you pleafe. 
Chicken furprize. 
IF a fmall difh, one large fowl will do ; road it, and take 
the lean from the bone, cut it in thin flices, about an inch long* 
tofs it up with fix or feven fpoonfuls of cream, and a piece of 
butter rolled in flour, as big as a walnut. Boil it up and fet 
it to cool; then cut fix or feven thin flices of bacon round* 
place them in a petty-pan, and put feme force-meat on each 
fide, work them up in the form of a French-roll, with a raw 
<§gg in your hand, leaving a hollow place in the middle; put in 
your fowl, and cover them with fome of the fame force-meat* 
rubbing them fmooth with your hand and a raw egg ; make them 
of the height and bignefs of a French roll, and throw a little 
fine grated bread over them. Bake them three quarters or an 
hour in a gentle oven, or under a baking cover, till they com® 
to a fine brown, and place them on your mazarine, that they 
may not touch one another, but place them fo that they 
may not fall flat in the baking ; or you may form them on your 
table with a broad kitchen knife, and place them on the thing 
you intend to bake them on. You may put the leg of a chicken 
into one of the loaves you intend for the middle* Let your 
fauce be gravy thickened with butter and a little juice of lemon. 
This is a pretty fide-difti for a firft courfe, fummer or winter* 
ff you pan get them. 
Mutton chops in difgifife . 
T A K E as many mutton chops as you want, rub fhem with 
pepper, fait, nutmeg, and a little parfley; roll each chop in 
half a iheet of white paper, well buttered on the infide, and 
rolled on each end ciofe. Have fome hog’s lard, or beef-drip* 
ping boiling in a flew-pan, put in the (leaks, fry them of a fine 
brown, lay them ift your difh, and garnifli with fried parfley ; 
throw fome all over, have a little good gravy in a cup, but take 
great care you do not break the paper, nor have any fat in thp 
but let them be well drained. 
Chickens 
