y8 The Art of Cookery 9 
Note, This is alfc a very pretty difli for ilck people, but the 
Scotch gentlemen arc very fond of it. 
To marinate chickens . 
CUT two chickens into quarters, lay them in vinegar for 
three or four hours, with pepper, fait, a bay-leaf, and a few 
cloves, make a very thick batter, firft with half a pint of wine 
and flour, then the yolks of two eggs, a little melted butter, 
fome grated nutmeg and chopped parfley ; beat all very well to¬ 
gether, dip your fowls in the batter, and fry them in a good deal 
of hog’s lard, which mu ft firft boil before you put your chickens 
in. Let them be of a fine brown, and lay them in your difli 
like a pyramid, with fried parfley all round them. Garnifh 
with lemon, and have fome good gravy in boats or bafons. 
fT o few chickens . 
TAKE two chickens, cut them into quarters, wa(h them 
clean, and then put them into a faucepan ; put to them a quar¬ 
ter of a pint of water, half a pint of red wine, fome mace, pep¬ 
per, a bundle of fweet-herbs, an onion, and a few rafpings; co¬ 
ver them dole, let them flew half an hour, then take a piece of 
butter about as big as an egg rolled in flour, putin, and cover 
it clofe for five or fix minutes, (hake the faucepan about, then 
take out the fweet-herbs and onion. You may take the yolks 
of two eggs, beat and mixed with , them j if you don’t like it 5 
leave them out. Garnilli with lemon. 
Ducks a la mode* 
TAKE two fine ducks, cut them into quarters, fry them m 
butter a little brown, then pour out all the fat, and throw a lit¬ 
tle flour over them ; and half a pint of good gravy, a quarter 
of a pint of red wine, two fhalots, an anchovy, and a bundle 
of fweet-herbs ; cover them clofe, and let them flew a quarter 
of an hour ; take out the herbs, fkim off the fat, and let your 
fauce be as thick as cream $ fend it to table, and garnifti with 
lemon. 
jTq drefs a wild duck the befi way. 
FIRST half roaft it, then lay it in a difli, carve it, but 
leave the joints hanging together, throw a little pepper and 
fait, and fqueeze the juice of a lemon over it, turn it on the 
breaft. 
