Chickens.
SKIN your chickens, and then cut them into small
pieces, after which wash them with warm water, and tho-
roughly dry them with a cloth. Season them with salt
and pepper, and put them into a stew-pan with a little
water, a large piece of butter, a bunch of thyme and sweet-
marjoram, an onion stuck with cloves, a little lemon
pickle, a glass of wine, an anchovy, and a little mace and
nutmeg. When the chickens have stewed till they are
tender, take them up, and lay them in your dish. Thicken
your gravy with butter rolled in flour, and then strain it.
Beat up the yolks of three eggs, and mix them with a gill
of rich cream; put this into your gravy, and shake it over
the fire till it is quite hot, but do not suffer it to boil.
Pour this over your chickens, and serve them up. Garnish
with sliced lemon.