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To broil Chickens, to boil a Duck or a Rabbit with Onions.
fresh butter, aud a very little Hour ; then give it a boil,
lay the fowl in a dish, and pour the sauce over it. Gar-
nish with lemon.
To broil Chickens. Slit them down the back, and season
with pepper and salt, lay them on a very clear fire, and
at a great distance. Let the inside lie next the fire till
it is above half done ; then turn it, and take great care
the fleshy side does not burn, and let them be of a fine
brown. Let the sauce be good gravy, with mushrooms,
and garnish with lemon and the livers broiled, the gizzards
cut, slashed, and broiled with pepper and salt.
Or this sauce : take a handful of sorrel, dipped in boil-
ing water, drain it, and have ready half a pint of good
gravy, a shalot shred small, and parsley boiled green :
thicken it with a piece of butter rolled in flour, and add
a glass of red wine, lay the sorrel in heaps round the fowls,
and pour the sauce over them. Garnish with lemon.
Note. You may make just what sauce you fancy.
Chickens with Tongues. A good Dish for a great deal of
Company. Take six small chickens, boiled very white,
six hogs’ tongues, boiled and peeled, a cauliflower boiled
in milk and water whole, and a good deal of spinach
boiled green ; then lay the cauliflower in the middle, the
chickens close all round, and the tongues round them with
the roots outward, and the spinach in little heaps be-
tween the tongues. Garnish with little pieces of bacon
toasted, and lay a piece on each of the tongues
To boil a Duck nr a Rabl/it with Onions. Boil a uuck or
rabbit in a good deal of water ; be sure to skim the wa-
ter, for there will always rise a scum, which, if it boils
down, will discolour fowls, 6cc. They will take about
half an hour boiling. For sauce, onions must be peeled,
and thrown in water as you peel them, then cut them in
thin slices, boil them in milk and water, and skim the
lifjuor. Half an hour will boil them. Throw them in a
clean sieve to drain, put them in a saucepan, and chop
them small, shake in a little flour, put in two or three
spoonfuls of cream, a good piece of butter, stew all to-
