FRICASSEE OF FOWLS

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.