CUT off their feet, break their breast-bone flat with a rolling-pin,
but take care you don't break the skin; flour them, fry them of a
fine brown in butter, then drain all the fat out of the pan, but leave
the chickens in. Lay a pound of gravy beef cut very thin over
your chickens, and a piece of veal cut very slim, a little mace,
two or three cloves, some whole pepper, an onion, a little bundle
of sweet herbs, and a piece of carrot, and then pour in a quart of
boiling water; cover it close, let it stew for a quarter of an hour,
then take out the chickens and keep them hot; let the gravy boil
till it is quite rich and good, then strain it off and put it into your
pan again, with two spoonfuls of red wine, and a few mushrooms;
put in your chickens to heat, then take them up, lay them into
your dish, and pour your sauce over them. Garnish with lemon,
and a few slices of cold ham warm'd in the gravy.
Note, You may fill your chickens with force-meat, and lard
them with bacon, and add truffles, morels and sweetbreads cut small,
but then it will be a very high dish.