Chicken (Stewed)

Ingredients

• 2 whole young chickens
• 3 whole white onions
• 1 tablespoon butter
• clarified dripping
• 1.5 pints water
• 2 tablespoons vermicelli
• allspice
• peppercorns
• mace
• 1 tablespoon tomato sauce
• 1 whole egg yolk
• 1 glass white wine
• fine bread-crumbs
• pepper
• sweet herbs

Instructions

1. Truss the chickens and stuff them with fine bread-crumbs, a little butter, a slice of white onion, flavoured with a little pepper and sweet herbs.
2. Press down the breast-bone, put a skewer through the wings, in which put the liver and gizzard, and tie the whole together.
3. Stew the chickens in a flat enamelled stewing-pot with a pint and a half of water, the butter, dripping, onions (cutting two incisions on the top), and a little bag of spice.
4. Turn the chickens breast downward, let them simmer for an hour.
5. Remove the spices and add vermicelli and tomato sauce.
6. Stew for half an hour.
7. Whip the yolk of an egg with the wineglass of white wine and stir into the pot.
8. Pour the mixture over the chickens and serve hot.