This section is from the book "The Professed Cook: Or, The Modern Art Of Cookery, Pastry, And Confectionary", by B. Clermont. Also available from Amazon: The professed cook.
Cut a Chicken in pieces, and throw it into hot Water to scald a little, adding the Liver and Gizzard likewise, and the Legs, being first singed and the Claws cut off; then drain the pieces all together, and put them in a Stew-pan with a bit of Butter, a few Mushrooms, and Artichoke-bottoms (if you please) first scalded about a quarter of an hour in hot Water, a faggot of sweet Herbs, and one Clove; put the Pan over a good fire, and add a little Flour, warm Water, Pepper and Salt; boil it till the Chicken is done, and very little Sauce remaining: When you are ready to serve, make a Liaison with two or three Yolks of Eggs and Cream, a little Nutmeg, if approved, and a Squeeze of Lemon; but such as do not like Cream, may mix the Eggs with Broth. - A Hen Chicken is preferable to a Cock, as the Meat is tenderer.
Kill one or two Chickens, gut, and cut them in pieces, scald them in hot Water, and without giving time to cool, fry them in Butter, with a few sweet Herbs, two Cloves, Pepper and Salt; then add Flour and hot Water, and boil till they are done, and the Sauce is reduced: Lastly, make a Liaison with Yolks of Eggs, Milk or Cream, a little Nutmeg, and Verjuice or Vinegar. - This is only to be done in a hurry, and if the Chicken docs not cool it will prove pretty tender.
Cut the Chickens in pieces, and put them into a Stew-pan with a bit of Butter, a Faggot, a little Flour, a glass of white Wine and Broth; boil till they are done with short Sauce; take out the Faggot, and make aLiaison with Eggs and Broth, a pinch of chopped Parsley, and a Lemon Squeeze. - If you chuse to use Mushrooms or fresh Morels, put the Meat and Mushrooms, or Morels together in a Stew-pan, with a bit of Butter and Salt; simmer slowly until they are done; the Mushrooms or Morels will yield Liquid enough: When finished, add a bit of Butter and Flour, a little Cream, and warm without boiling; you may also add a Lemon Squeeze.
Truss the Chickens as for boiling, cut them into quarters, and put them into a Stew-pan with Truffles or Morels, a faggot of Parsley and green Shallots, half a clove of Garlick, two of Spices, Thyme and Laurel, a bit of Butter, the Giblets, Gizzard, and all the Trimmings; simmer all together, and add a small quantity of Broth, a glass of white Wine, a little Flour, and a few spoonfuls of Cullis, with Salt and Pepper; finish the boiling, and reduce the Broth to the Consistence of a Sauce; take out the Faggot, skim the Fat, and serve very hot. - If you dress them with small Onions, prepare the Chickens as before, scald the Onions, and put them into the Stew-pan with the Chickens, and a little But-ter; simmer them some time, then add Broth and Cullis, with or without a little white Wine: When done, skim the Fat, and add a pounded Anchovy, and a few whole small Capers.
Poulets a l'Etuvee. Chickens stewed, or Matlot. Cut a Carp, with the Roe, into large pieces, and put them into a Stew-pan, with a Chicken cut in pieces alio, one dozen of small Onions scalded, a few Mushrooms, a slice of Ham, a faggot of Parsley, Chibol, Thyme, Laurel, Basil, two Cloves, and a bit of Butter; simmer all together, then add Broth, a glass of Wine, a few spoonfuls of Cullis and Flour, Pepper and Salt; boil till the Chicken is done, and the Sauce reduced; then take out the Carp, Faggot, and Ham; but leave the Roe, and add a chopped Anchovy, and a few small Capers; place the Chicken upon the Dish, intermixed with Onions and Roes; skim the Fat off the Sauce, and serve it upon the Meat, garnishing the Dish with fried Bread.