FRICASSEED FOWL (Cold Meat Cookery)

Ingredients

• The remains of cold roast fowl
• 1 strip lemon-peel
• 1 blade pounded mace
• 1 bunch savoury herbs
• 1 onion
• popper and salt to taste
• 1 pint water
• 1 teaspoonful flour
• 1/4 pint cream
• the yolks of 2 eggs

Instructions

1. Carve the fowls into nice joints; make gravy of the trimmings and legs, by stewing them with the lemon-peel, mace, herbs, onion, seasoning, and water, until reduced to 1/2 pint;
2. then strain, and put in the fowl.
3. Warm it through, and thicken with a teaspoonful of flour;
4. stir the yolks of the eggs into the cream;
5. add these to the sauce, let it get thoroughly hot, but do not allow it to boil, or it will curdle.