FOWLS WITH TARRAGON
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 eggs, and the juice of half a lemon. Serve it up as gravy. Strew over the fowls some sprigs of fresh tarragon.
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 eggs, and the juice of half a lemon. Serve it up as gravy. Strew over the fowls some sprigs of fresh tarragon.