The Art of Cookery Made Easy and Refined

three eggs, simmer it over a fire for five minutes, taking care not to let it curdle, and serve it up very hot, with the mace and onion taken out. N. B. Instead of a leason, the stock it is stewed in may be almost reduced, and a benshamelle added with the sweetbreads, mushrooms, &c. _Chickens or Turkies with Celery._ BOIL or braise them, and when they are to be served up wipe them dry, and pour over them white celery sauce. Or they may be served with brown celery sauce under them, and the breast of the poultry glaized. [See _Celery Sauce, white and brown_.] _Turkies, Pullets, or Chickens, with Oyster Sauce._ BOIL them, wipe them dry, and when they are to be served up pour over them white oyster sauce. _To make white Oyster Sauce._ BLANCH large oysters till half done, and strain and preserve the liquor; then beard and wash them, and put the liquor, free from sediment, into a stewpan. Add to it two ounces of fresh butter, half a pint of good cream, a piece of lemon peel, and a blade of mace; put it over a fire, and when it nearly boils add mixed flour and water to thicken it properly. Season to the palate with lemon juice, salt, and a little cayenne pepper if approved; then strain it through a fine hair sieve to the oysters, and boil them gently five minutes. N. B. In the same manner may be done stewed oysters for dishes, only serve them up with sippets of bread round. _Chickens with Peas._ TRUSS them as for boiling, blanch them five minutes, and wash them clean; then braise them till tender with a little veal stock and bards of fat bacon or with white paper over them. When they are to be served up wipe them dry, glaize the tops lightly, and put pea sauce under. _Another way to stew Chickens with Peas._ CUT the chickens into pieces, blanch and drain them dry, and put them into a stewpan with a little veal stock; then stew them till tender