Ingredients: Two chickens, one pint of milk, one onion, one carrot, a stick of celery, a blade of mace, some seasoning, a little roux, and a gill of cream. Have a stewpan large enough to hold the chickens, put in half an onion, half a carrot, a little piece of celery, a pinch of sugar, the same of salt, and then lay in the chickens; prick them all over the breast with a needle, and cover them with boiling water, and boil steadily for thirtyfive minutes. Into a stewpan put one pint of milk, a piece of onion, a piece of carrot, a piece of celery, a blade of mace, some seasoning, and a little roux, enongh to thicken it; boil twenty minutes, and strain through a fine hair sieve; add a gill of cream, and bring to the boil; place the fowls in a very hot dish, take out the skewers, and wipe away any moisture with a clean napkin; then pour a little sauce over them, and garnish with some slices of lemon and green parsley; serve the rest of the sauce in a boat.