To Make A Rare Frigacy Of Chickens, Pulletts Or Rabitts

"When you haue cutt your chickens or pulletts into peices throw them into cold water and wash them in two cold waters til the bloody froth is pritty well gone from them then draine them well from the water, and take a pice of lard about the bridth of four fingers, and the lenght of one and put it in a fryeinge pan ouer the fier and let it melt a little then put a peice of butterr abt the bignys of two wallnutts if it be for ye quantity of one pullett if for more all must bee proportiond accordingly, when the butterr is almost milted throw in your meat and put to it a whole onyon two or 3: slids of mace, four or fiue cloues, a pritty deale of Salt and some whole pepper, and couer it close and let it boyle thus a quarter of an hower then put in as much water as will couer it and serue for liquor enough to boyle it, couer it close & let it boyle til you haue only liquor left enough to make: take then take eight or nyne spoonefulls of thick creame, put to it the yolks of three eggs beat it togeither, put in a spoonefull or two of the juce of sowre graps, if you haue not that some juce of Lemons & a little grated nutmegg some parsly cutt very small, mix it all togeither and when your meat is enough and but a little liquor left take it off the fier and put this in and shake it about as you put it in and keep it shakinge for a little tyme til its thickn'd but sit it not on the fier after this is in for that will turn it, if you haue not lard use butterr in the roome of it wch is full as good, when 'tis three parts don take from it kild mushroomeel and fry'd Sweete brids."