Friar's Chicken.—Make a nice clear stock of
poultry carcases, veal trimmings, or mutton shank
bones, and strain it clear. Now cut up a young fowl
as for curry, and put it into a pan with the strained
stock, and a seasoning of white pepper, a little
mace, and shred parsley; when the chicken is fully
and rather over cooked, lift out the pieces and keep
them hot, then thicken the soup with the yolks
of two eggs, and pour it into the tureen with the
fowl joints. If you fry the fowl joints till nicely
browned, in plenty of butter, you need use no stock.
Rabbit's are very good cooked thus.