LET your chickens be ſmall, ſeaſon them with mace, pepper, and ſalt, put a lump of butter into every one of them, lay them in the diſh, with the breaſts up, and lay a thin ſlice of bacon over them, it will give them a pleaſant flavour, then put in a pint of ſtrong gravy, and make a good puff paſte, lid it, and bake it in a moderate oven : French cooks generally put morels and yolks of eggs chopped ſmall.