Ingredients. - One young chicken. One small carrot. One-half an onion. One stick of celery. Two or three sprigs of parsley. One sprig of thyme. One bay-leaf. Two cloves. Six pepper-corns. One blade of mace. One and a half pint of second white stock. One ounce of butter. One and a half ounce of flour. Two dozen of button mushrooms. Fried bread. One gill of cream.

Time required, about one hour and a half.

To make a Fricassee of Chicken :

1. Take a young chicken, clean it, draw it (see "Truss-ing a Fowl for Boasting," from Note 1 to Note 12), and skin it.

2. Cut the chicken into joints, and put them into a basin of cold water for about ten minutes.

3. After that time, take the pieces of chicken out of the water and dry them in a clean cloth.

4. Take one small carrot, wash and scrape it clean, and cut it into slices.

5. Take half an onion and peel it.

6. Take one stick of celery and two or three sprigs of parsley, and wash them in cold water.

7. Put these vegetables into a -stewpan.

8. Add to them one sprig of thyme, one bay-leaf two cloves, six pepper-corns, and one blade of mace.

9. Now put in the pieces of chicken, and add one pint and a half of second white stock.

10. Put the stewpan on the fire to boil gently for about half an hour.

11. When the pieces of chicken are quite done, take them out of the stewpan, wash them in a basin of cold water, and dry them in a cloth.

12. Strain the stock from the stewpan into the basin.

13. Take two dozen button mushrooms, cut off the ends of the stalks, wash them in cold water, and peel them.

14. Take the peeled mushrooms, and put them into the stewpan, with a piece of butter the size of a chestnut.

15. Squeeze over them a teaspoonful of lemon-juice, and pour in a tablespoonful of cold water.

16. Put the stewpan on the fire, and just bring them to the boil.

17. Then take the stewpan off the fire and turn them on to a plate.

18. Wash out the stewpan, and then put in it one ounce of butter.

19. Put the stewpan on the fire to melt the butter.

20. Then add one and a half ounces of flour to the butter, stirring it well with a wooden spoon.

21. Now remove all the grease from the chicken stock, and add it and the trimmings of the mushrooms to the stewpan, and stir well until it boils.

22. Move the stewpan to the side of the fire, and let it boil gently for twenty minutes. The cover of the stewpan should be half on.

23. After that time, take a spoon and carefully skim off all the butter that will have risen to the top of the sauce.

24. Now put the stewpan over the fire to boil, and let the sauce reduce to about one pint, and then add one gill of cream.

25. Take the pieces of chicken and put them in another stewpan, with the two dozen button mushrooms.

26. When the sauce is sufficiently reduced, strain it over the chicken.

27. Then stand the stewpan in a saucepan of hot water over the fire, until the chicken is quite hot.

28. For serving, arrange the fricassee of chicken on a hot dish, with fried bread (as described in "Vegetables," Lesson No. 7, Note 13 to Note 17).