The Art of i Cookery * 
Chickens roafled with force-meat and cucumbers. 
TAKE two chickens, drefs them very neatly, break the 
ibre^A-booc, and make force-meat thus : take the fiefh of $ 
fowl and of two pigeons, with fome dices of ham or bacon, 
chop them all well together, take the crumb of a penny loaf 
foaked in milk and boiled, then fet to cool; when it isv cool 
mix it all together, feafon it with beaten nyace, nutmeg, pep¬ 
per, and a little fait, a very little thyme, Tome pardey, an i a 
little lemon-peel, with the yolks of two eggs ; then fill your 
fowls, fpit them, and tie them at both ends; after you have 
papered the bread, take four cucumbers, cut them in two, and 
lay them in fait and water two or three hours before ; then diy 
them, and fill them with fome of the force-meat (which you 
maud take care to fave) and tie them with a packthread, flour 
them and fry them of a fine brown ; when your chickens are 
enough, lay them in the difh and untie your cucumbers, bug 
take care the meat do not come out; then lay them round the 
chickens with the fat-fide downwards, and the narrow end up¬ 
wards. You mud have fome rich fried gravy, and pour into 
the difh ; then garnifli with lemon. 
Note, One large fowl done this way, with the cucumber 
laid round it, looks very pretty, and is a very good difh* 
Chickens a la braife. 
YOU mud take a couple of fine chickens, lard them, and 
feafon them with pepper, fait, and mace ; then lay a layer 
of veal in the bottom of a deep ftew-pan, with a dice or two 
of bacon, an onion cut to pieces, a piece of carrot and a layer 
of beef; then lay in the chickens with the bread downward, and 
a bundle of fweet-herbs: after that lay a layer of beef, and 
put in a quart of broth or water; cover it clofe, let it flew very 
foftly for an hour after it begins to fimmer. In the mean time, 
get ready a ragoo thus: take a good veal fweetbread, or two, 
cut them final], fet them on the fire, with a very little broth or 
water, a few cocks-combs, truffles and morels, cut fmall with 
an ox palate, if you have it; flew them all together till they are 
enough $ and when your chickens are done, take them up, and 
keep them hot; then ftrain the liquor they were ftewed in, fkim 
the fat off and pour into your ragoo ; add a glafs of red wine, a 
fpoonful of catchup, and a few mu (brooms; then boil all toge¬ 
ther, with a few artichoke-bottoms cut in four, and afparagus- 
tops. If your fauce is not thick enough, take a little piece of 
5 butter 
