MARINADE OF FOWLS

Take a pair of fowls, skin and cut them up. Wash them in lukewarm water. Drain them, and put them into a stew-pan with some butter. Season them to your taste with salt, pepper, and lemon-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.