2 $6 The Art of Cookery? 
Sour over it, and when the water boils put in the meat. Keep 
(baking it about over the fire a minute; then have ready two 
or three very thin fippets toafted nice and brown, laid in the 
plate, and pour the mince-meat over it. 
To pull a chicken for the fuk . 
YOU muft take as much cold chicken as you think proper, 
takeoff the (kin, and pull the meat into little bits as thick as 
a quill; then take the bones, boil them with a little fait till 
they are good, ftrain it; then take a fpoonful of the liquor, a 
fpoonful of milk, a little bit of butter, as big as a large nutmeg, 
rolled in flour, a little chopped paiiley as much as will lie on a 
fixpence, and a little fait if wanted. This will be enough 
for half a fmall chicken. Put all together into the fauce pan : 
then keep (flaking it till it is thick, and pour it into a hot 
plate. 
To make chicken broth,- ■ 
YOl) muft take an old cock or large fowl, flay it; then pick 
off all the fat, and break it all to pieces with a rolling-pin : 
put it into two quarts of water, with a good cruft of bread, and 
2 blade of mace. Let it boil foftly till it is as good as you would 
liave it. If you do it as it fhouid be done, it w ill take five or fix 
fcoujsdoing; pour it off, then put a quart more of boiling wa¬ 
ter, and cover it clofe. Let it boil foftly till it is good, and ftrain 
It off. Seafon with a very little fait. When you boil a chicken 
five the liquor, and when the meat is eat, take the bones, then 
break them and put to the liquor you boiled tne chicken in, with 
a blade of mace, and a cruft of bread* Let it boil lift it is good, 
2nd ftrain it off. 
To make chicken water. 
TAKE a cock, or large fowl, flay it, then bruife it with a 
flammer, and put it into a gallon of water, with a cruft of bread. 
Let it boil half away, and ftrain it off. 
To make white caudle. 
YOU muft take two quarts of water, mix in four fpoonfuls 
of oatmeal, a blade or two of mace, a piece of lemon-peel, 
let it boil, and keep ftirring it often. Let it boil about aquar- 
lifer of an hour, and take care it does not boil over; then ftrain 
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