Break the bones of the chicken and cut them in quarters and season them
with cloves mace and nutmegs and salt with a little pepper and a few
sweet herbs and put it in a stew pan with some broth or gravie a little
white wine and strong ale a little oyster liquor and a few oysters cut
in pieces and let it stew on a quicke fire and when it is almost enough
put in 2 or 3 shallots minced small and 2 or 3 anchovise minced the
yolks of 2 or 3 eggs well beaten with a little white wine and a piece
of butter and Shake it well together and put it in a dish on sippets.