CUT two fmall chickens in pieces, put them into a ftew-pan with a piece of butter and 1 little flour, fet them on the fire for six minutes, fturing them all the time, but do not let them brown , then put in fome good white gravy, with & little parfley and one onion, let it ftew ’till tender, with a blade of mace, pepper and fait to your tafte, then mix the yolks of two eggs with a little cream, put it into your chicken, let it fimmer, but not boil, fqueezc in a little lemon juice, put them in a difh, and ferve  them up hot for a fide difh in a firft courfe.