FIRST wash your chickens, dry them in a clean cloth, and singe
them, then cut them into quarters; put them into a stew-pan or
sauce-pan, and just cover them with water, put in a blade or two
of mace, and a little bundle of parsley; cover them close, and let
them stew half an hour, then chop half a handful of clean washed
parsley and throw in, and have ready six eggs, whites and all, beat
fine. Let your liquor boil up, and pour the eggs all over them as
it boils; then send all together hot in a deep dish, but take out the
bundle of parsley first. You may be sure to skim them well before
you put in your mace, and the broth will be fine and clear.
Note, This is also a very pretty dish for sick people, but the
Scotch gentlemen are very fond of it.