Have some nice young chickens, cut them up neatly, and put them into a sauté-pan with a little salad oil, one onion, a small piece of parsley and thyme; season with pepper and salt, cover the sauté-pan with the lid, and boil till sufficiently browned. Then add some good brown stock and stew for some time, finish with a good glass of madeira (optional). Dish up with fried eggs round. Fry the eggs in salad oil.