Читать книгу The New Galt Cook Book - Various - Страница 100

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Carve a fowl into nice joints, make gravy of the trimmings and legs by stewing them with lemon peel, mace or herbs, onions, seasoning and water until reduced to one pint. Then strain and put in the fowl; let boil for three-fourths of an hour, take another stew-pan, put in a little butter, dredge with flour and a little hot water, add to the chicken and let it boil for twenty minutes; before serving stir the well-beaten yelks of one or two eggs with a little cream into it, but do not let it boil again.