HAVING trussed the legs in the body, slit them down the back, spread them open on a table, take out the thigh bones, and beat them with a rolling-pin. Season them with pepper, salt, mace, nutmeg, and sweet herbs. Then take a pound and a half of veal, cut it into thin slices, and lay it in a stew-pan. Cover it close, and set it over a slow fire, and when it begins to stick to the pan, stir in a little flour, shake it about till it is a little brown, and then pour in as much broth as will stew the fowls. Stir them together, and put in a little whole pepper, an onion, and a slice of bacon or ham. Then lay in your fowls, cover them close, and when they have stewed half an hour, take them out, lay them on the gridiron to brown on the outside, and then lay them before the fire to do on the outside. Strew over them the yolk of an egg, and some crumbs of bread, and baste them with a little butter. Let them be of a fine brown, and boil the gravy till there is about enough for sauce; then strain it, and put into it a few mushrooms, with a small piece of butter rolled in flour. Lay the pullets in the dish, pour the sauce over them, and garnish with lemon.