Heatherton (or "Friar's Chicken")

Instructions

1. Put one pint of water and one ounce of butter on to boil.
2. Cut up a chicken and set it to stew in the liquor for an hour.
3. Take the chicken out of the stock and keep it warm in a hot dish.
4. Flavour the stock with a dash of nutmeg, some white pepper, a blade of mace, and a little lemon; let it boil up, then remove from the fire.
5. Whisk up two or three eggs and stir them into the mixture, after removing the mace, as you would a custard. Let it thicken, but do not boil.
6. Pour over the chicken and serve hot.
7. Fish, or any tender veal or lamb, may be done this way.