Cut a chicken in pieces, and put it in a stewpan with a little butter; add to it some mushrooms, parsley, sprinkle flour over, and shake them; moisten it with stock or water, and white wine; when it has boiled once, take it from the fire and put in the yolks of one or two eggs, and a little vinegar or lemon-juice.
Fill your chickens with young oysters cut small, truffles, parsley, and spices, and roast them. Blanch about two dozen young oysters, and toss them up in some melted butter, with chopped herbs and olive oil. When they have been on the fire a quarter of an hour, add a little white wine and half a glass of good stock, thicken it over the fire for another quarter of an hour, and when the chickens are ready to serve, pour the sauce on them, and garnish the dish with oysters and some lemon.
Boil a chicken in a quart of water until nearly done; then skin it, cut oft" the white meat, and pound it with a little of the liquor it was boiled in to a thick paste; season it with salt, nutmeg, and lemon-peel; boil it up all together for a few minutes.
Season some pieces of chicken, with mace, cloves, and pepper, and bake them for about three hours in a close covered pan with some water; then pound them quite small, moistening either with melted butter, or the liquor they were baked in. Pound also some ham, and put this with the chicken in alternate layers, in potting pans, press them down tight, and cover them with butter.
Cut your chickens into quarters, put them into a saucepan, with only just water enough to cover them, a bunch of parsley, some chopped parsley, and a little mace, cover them close down, when it boils, add six eggs well-beaten; when the chickens are done, take out the parsley, and serve them in a deep dish with the sauce.
Mix together, in a stewpan, a little butter, salt, pepper, lemon-juice, and grated nutmeg, a sufficient quantity to put in two chickens; tie it in, and lay thin slices of lemon on the breast of the chickens, and lay them in a stewpan lined with thin rashers of bacon; cover them with the same, and stew them with fire above and below for three quarters of an hour; when done, drain them in a cloth; untie them, and serve with toma-ta sauce.
Parboil, and then cut up neatly two young chickens; dry them; set them over a slow fire for a few minutes; have ready some veal stuffing or forcemeat, lay it at the bottom of the dish, and place in the chickens upon it, and with it some pieces of dressed ham; cover it with paste. Bake it from an hour and a half to two hours; when sent to table, add some good gravy, well seasoned, and not too thick. Duck pie is made in like manner, only substituting the duck stuffing instead of the veal. N. B. - The above may be put into a raised French crust and baked; when done, take off the top, and put a ragout of sweetbread the chicken.
Put four pounds of a knuckle of veal into four quarts of water; boil it gently for two hours; strain it off; cut three chickens, or two young fowls into joints; skin them, and when the broth boiis put them in; season with white pepper and salt; let them boil a short time, and add a handful of parsley chopped small; when the chickens are boiled tender, have ready six or seven well-beaten eggs; stir them quickly into the broth one way, immediately before taking it off the fire. This broth may be made entirely of veal instead of chickens.