PULLED CHICKENS

Boil a pair of fowls till they are about half done. Then skin them, and pull the flesh from the bones in pieces about a finger in breadth and half a finger in length. Take a few table-spoonfuls of the liquor they were boiled in, and mix it with half a pint of boiling cream. Put it into a stew-pan with a piece of butter rolled in flour; pepper, salt, and nutmeg; a little chopped parsley; and a table-spoonful of white wine. Put in the pieces of chicken, and stew them slowly till quite done.