made Plain and Eajy . 77 
Note, You may, fill your chickens with force-meat, and lard 
them with bacon, and add truffles, morels, and fweetbreads 
cut (mall, but then it will be a very high diffl. 
Chickens boiled with bacon and celery • 
BOIL two chickens very white in a pot by themfelves, and a 
piece of ham, or good thick bacon ; boil two bunches of celery 
tender, then cut them about two inches long, all the white part* 
put it into a faucepan with half a pint of cream, a piece of butter 
rolled in flour, and fome pepper and fait; fe-t it on the fire, and 
fhake it often : when it is thick and fine, lay your chickens iti 
the diffl and pour your fauce in the middle, that the celery may 
lie between the fowls, and garniffl the difh all round with flices 
of ham or bacon. 
Note, If you have cold ham in the houfe, that, cut into flices 
and broiled, does full as well, or better, to lay round the difh* 
Chickens with Ungues . A good difh for a great deal of 
company. 
TAKE fix fmall chickens boiled very white, fix hogs tongues, 
boiled and peeled, a cauliflower boiled very white m milk and 
water whole, and a good deal of fpinach boiled green; then lay 
your cauliflower in the middle, the chickens dole all round, and 
the tongues round them with the roots outward, and the fpi¬ 
nach in little heaps between the tongues. Garniflrwith little 
pieces of bacon toafted, and lay a little piece on each of the 
tongues. 
Scotch chickens . 
FIRST wadi your chickens, dry them in a clean cloth, and 
finge them, then cut them into quarters; put them into a ftew* 
pan or faucepan, and juft cover them with water, put in a blade 
or two of mace, and a little bundle of parfley ; cover them clofe, 
and let them flew half an hour, then chop half a handful of clean 
waffled parfley, and throw in, and have ready fix eggs, whites 
and all, beat fine. Let your liquor boil up, and pour the egg 
all over them as it boils ; then fend all together hot in a deep 
difh, but take out the bundle of parfley firft. You muft be 
fure to fkirn them well before you put in your mace, and the 
broth will be fine and clear. 
Note, 
