Ragout Melle

Cocks' combs, fat livers, lamb sweetbreads, poulets' eggs, let all be blanched off; put the combs into a stewpan to boil for a quarter of an hour, with about half a pint of stock ; let it do down to a glaze; then put the other part of the ragout, with a sufficient quantity of sauce tourney.

Boiled Chickens And Tarragon Sauce

Boiled chickens and tarragon sauce. Tarragon sauce is made as follows : - pick the tarragon from the sauce, leaf by leaf; put it on to blanch in a little cold water; when it boils, strain it off, put it into a small stewpan, with a little clear f5 and pale coloured stock, and boil it down to a glaze ; add beshemell and a few drops of tarragon vinegar; boil the chickens about twenty minutes, put them in a dish, and pour the sauce over them.

Chickens And Celery Sauce

BOIL the chickens about twenty minutes, and make the celery sauce as follows: cut the celecry, after being properly trimmed into small pieces ; boil it in clear stock for a quarter of an hour ; reduce the stock to a glaze, and add beshemell to the celery: take the chick-ens up, and dry them in a cloth ; put them on the dish, and the sauce over them.

A Currie Another Way

Cut up two chickens or rabbits, the same as for a fricassee; fry them in a little butter until they are of a light brown colour; put them into a stewpan, with a little stock ; then chop three or four large onions very fine, and put them to the rabbits or chickens ; the onions should be fried in butter ; let them do very gently for about half an hour, then put a spoonful of currie powder, and a little Cayenne pepper; boil some India rice, put it on a sieve, and dry it crisp before the fire; then put the currie on a dish, and the rice on another dish.

A Fricassee Of Chickens

Cut up two chickens very neat; take the thigh bones from the legs, and put the chickens into a stewpan, with cold water, and put them on the fire to blanch ; when they come to a boil, take them off the fire and put them into cold water; put the trimmings in a stewpan, with a little lean ham, two onions, (a few cloves stuck in the onions), a faggot, and a few blades of mace ; put them on the fire to boil for an hour, with about half a pint of water ; then strain it off, and put it to the chickens, with about two ounces of butter ; let it simmer over the stove for about half an hour ; put a bit of butter into a stewpan ; when melted, put a little flour and stock from the chickens, and add as much cream as will make it of a good white : it is a custom with some to thicken it with a liaison; a liaison of three eggs will do; put a few drops of garlic vinegar, half a lemon squeezed, and a little sugar.

Fat Livers In Cases

Scald the livers for a few minutes, to take away any bitterness that might remain from the gall; lay them on a cloth to dry; then butter a tart-dish, put in the livers, and sprinkle them with pepper and salt; put them in the oven for ten minutes; have a proper case the size of the dish, put the liver and liquor in the case, and put the dish, with the case on it, in the oven for a few minutes.

N. B. If they are too much done, they become hard.