One pint of water, one ounce of butter - let this boil. Cut up a chicken, set it to stew in the liquor for an hour. Take the chicken out of the stock, and keep warm in a hot dish. Flavour the stock with a dash of nutmeg, some white pepper, a blade of mace, and a little lemon; let it boil up, remove from the fire. Whisk up two or three eggs, stir into the mixture (after removing the mace) as you would custard, let it thicken, but not boil, pour over the chicken, etc., and serve hot.
Fish, or any tender veal or lamb, may be done this way.