Fowls (Stewed) (My Mother's Recipe.)

Instructions

1. You will need: 2 nice young fowls; a tablespoonful of butter and one of fat; onions; 1 wineglass of white wine; a blade of mace; 2 oz. of vermicelli; macaroni; allspice and pepper for a tiny muslin bag; and stuffing for the chickens.
2. Have your chickens nicely cleaned and singed, then skewer and stuff them with the ordinary stuffing used for turkey.
3. Put the allspice and pepper into a tiny muslin bag.
4. Set the chickens on a slow fire in a flat baking-pot with a cup of water, two or three white onions (only peeled and slit across the top), the little bag of spice, and the butter and fat.
5. Let it simmer for an hour, turning the breast downwards.
6. When nearly done, stir in the vermicelli and the macaroni. Add a little white stock if necessary.
7. Remove the bag of spice and place the fowls on a dish.
8. Just before serving, whip up an egg with a glass of wine or some lemon juice and pour it over the chickens. Serve. Very good.