Pullets a la Sainte Menehout.
AFTER having truss’d the legs in the body, slit them along the
back, spread them open on a table, take out the thigh bone, and
beat them with a rolling-pin; then season them with pepper, salt,
mace, nutmeg and sweet-herbs; after that take a pound and a half of
veal, cut it into thin slices, and lay it in a stew-pan of a conveni-
ent size to flat the pullets in; cover it, and set it over a slow or
low fire, and when it begins to cleave to the pan, stir in a little
flour, shake the pan about till it be a little brown, then pour in as
much broth as will stew the fowls, set it together, put in a little
whole pepper and an onion, and a little piece of bacon or ham;
then lay in your fowls, cover them close, and let them stew half
an hour; then take them out, lay them on the gridiron to brown
on the insides, then lay them before the fire to do on the outside;
strew them over with the yolk of an egg, 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, strain it,
put a few mushrooms in, and a little piece of butter rolled in flour;
lay the pullets in the dish, and pour in the sauce. Garnish with
lemon.
Note, You may brown them in the oven, or fry them, which
you please.