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juice. Add parsley, onions, and a laurel leaf. Moisten them with warm water, and let them stew slowly on hot coals for two or three hours. Clear them from the seasoning and drain them. Then lay them in a dish, and grate bread crumbs over them. Whip some white of egg to a stiff froth, and cover with it all the pieces of fowl.

Skin and cut up your fowls, and soak them two hours in cold water, to make them white. Drain them. Put into a stew-pan a large piece of butter, and a table-spoonful of flour. Stir them together till the butter has melted. Add salt, pepper, a grated nutmeg, and a bunch of sweet-herbs. Pour in half a pint of cream. Put in the fowls, and let them stew three quarters of an hour. Before you send them to table, stir in the yolks of three beaten eggs, and the juice of half a lemon.

The Fricassee will be greatly improved by some mushrooms stewed with the fowl.

To keep the fricassee white, cover it (while stewing) with a sheet of buttered paper laid over the fowls. The lid of the stew-pan must be kept on tightly.

Pick two handfuls of tarragon (the leaves from the stalks) and chop half of it fine with the livers of the fowls. Mix it with butter, salt, and whole pepper. Stuff your fowls with it. Lard them and wrap them in papers buttered or oiled.

Melt some butter rolled in flour, and stir into it the rest of the tarragon. Moisten it with a little water or milk. Stir in the yolks of two beaten