Sauce (Another), for Cold Boiled Fowl (Mrs. Spence's Recipe.)

Instructions

1. Boil your two chickens in a cloth.
2. Then take the feet and neck and put them into a stew-pan with a cup or more of water, a small blade of mace, and a slice of onion.
3. When well boiled, strain through a sieve.
4. Take one cup of this stock and thicken it with two ounces of maizena. Add a cupful of cream, the yolk of an egg, and a little cayenne and white pepper.
5. Let it cool, then pour it over the chicken.
6. Garnish the dish with hard-boiled eggs cut in slices, beetroot, and pieces of carrot. A very nice dish for lunch or supper.