Fowl (Fricasseed)

Instructions

1. Divide the remains of a cold roast fowl into nice little joints.
2. Make gravy of the trimmings and legs by stewing them with a strip of lemon-peel, a blade of pounded mace, a bunch of savoury herbs, an onion, pepper and salt, and water, until reduced to half a pint.
3. When the gravy is strained, put in the fowl and warm it through and through, thickening with a teaspoonful of flour.
4. Stir the yolks of the eggs into the cream and add them. Let it get thoroughly hot, but do not boil.
5. Time: one hour to make the gravy, and a quarter of an hour to warm the fowl.