The Art of Cookery, 
©IF, and take the white flefh off the bones, pull it into pieces 
about as thick as a large quill, and half as long as your finger* 
Have ready a quarter of a pint of good cream and a piece of freffa 
butter about as big as an egg, ftir them together till the butter 
Is all melted, and then put in your chickens with the gravy that 
came from them, give them two or three tofles round on the 
fire, put them into a .difh, and fend them up hot. 
Note, The leg makes a very pretty difh by itfelf, broiled 
very nicely with fome pepper and fait; the livers being broiled 
and the gizzards broiled, cut, and flafhed, and laid round the 
legs, with good gravy-fauce in the difh. Garnifh with lemon. 
A pretty way of flowing chickens . 
TAKE two fine chickens, half boil them, then take them 
Bp in a pewter, or diver difh, if you have one; cut up your 
fowls, and feparate all the joint-bones one from another, and 
then take out the breaft-bones. If there is not liquor enough 
from the fowls,, add a few fpoonfuls of water they were boiled in, 
put in a blade of mace, and a little fait; cover it clofe with an¬ 
other difh, fet it over a dove or chaffing-difh of coals, let it flew 
till the chickens are enough, and then fend them hot to the 
table in the fame difh they were flewed in. 
Note, This is a very pretty difh for any fick perfon, or for a 
lying-in lady. For change it is better than butter, and the fauce 
Is very agreeable and pretty. 
N. B, You may do rabbits, partridges, or moor-game this 
way. 
Chickens chiringrate . 
CUT of? their feet, break the bread-bone flat with a rolling** 
pin, but take care you don’t break the fkin ; flour them, fry 
them of a fine brown in butter, then drain all the fat out of the 
pan, but leave the chickens in. Lay a pound of gravy-beef cut 
^ery thin over your chickens, and a piece of veal cut very thin, 3 
little mace, two or three cloves, fome whole pepper, an onion* 
a little bundle of fweet herbs, and a piece of carrot, and then 
pour in a quart of boiling water; cover it clofe, let it flew for 
a quarter of an hour, then take out the chickens and keep them 
fiot : let the gravy boil till it is quite rich and good, then drain 
It off and put it into your pan again, with two fpoonfuls of red 
wine and a few muflirooms; put in your chickens to heat, then 
take them up, lay them into your difh, and pour your fauce 
pver them. Garnifh with lemon, and a few dices of cold ham 
warmed in the gravy, 
Note 3 
