made Plain and Eajy. 75 
butter rolled in flour, and when enough lay your chickens in 
the difii, and pour the ragoo over them. Garnifti with lemon. 
Or you may make your fauce thus : take the gravy the fowls 
were Hewed in, ftrain it, fkim off the fat, have ready half a 
pint of oyfters, with the liquor ftrained, put them to your gra¬ 
vy with a glafs of white wine, a good piece of butter rolled in 
flour; then boil them all together, and pour over your fowls. 
Garnifh with lemon, 
T0 marinate fowls. 
TAKEa fine large fowl or turkey, raife the fkin from the 
breaft-bone with your finger, then take a veal fweetbread and 
cut it faiall, a few oyfters, a few mu (brooms, an anchovy, feme 
pepper, a little nutmeg, feme lemon-peel and a little thyme; 
chop all together fmall, and mixt with the yolk of an egg, 
fluff it in between the fkin and the flefh, but take great care 
you do not break the fkin, and then fluff what oyfters you pleafe 
into the body of the fowl. You may lard the bread of the 
fowl with bacon, if you chufe it. Paper the bread:, and roaft 
it. Make good gravy, and garnifti with lemon. You may add 
a few mufhrooms to the fauce. 
To broil chickens . 
SLIT them down the back, and feafoa them with pepper 
and fait, lay them on a very clear fire, and at a great diftance. 
Let the infide lie next the fire till it is above half done : then 
turn them, and take great care the flefhy fide do not burn, 
throw feme fine rafpings of bread over it, and let them be of a 
fine brown, but not burnt. Let your fauce be good gravy, 
with mufhrooms, and garnifh with lemon and the livers broiled, 
the gizzards cut, flafhed, and broiled with pepper and fait. 
Or this fauce ; take a handful of forrej, dipped in boiling 
water, drain it, and have ready half a pint of good gravy, a 
fhalot fhred fmall, and feme parfley boiled very green ; thicken 
it with a piece of butter rolled in flour, and add a glafs of red 
wine, then lay your forrel in heaps rorfhd the fowls, and pour 
jflie fauce over them. Garnifli with lemon. 
Note, You may make juft what fauce you fancy. 
Pulled chickens. 
TAKE three chickens, boil them juft: fit for eating, but not 
tgo much 1 when they are boiled enough, flay all the fkin 
off. 
