Truss two chickens as for boiling, dip the breasts in boiling water one
minute, and lard them very nicely, braise them thus: put some slices of
fat bacon at the bottom of a flat stewpan, lay in the chickens breast
upwards, put in two onions, one carrot, one turnip, four cloves, and a
small bunch of parsley, thyme, and bay-leaf, add as much white stock as
will come up to the larded part of the chicken, cover with a sheet of
buttered paper, put the cover on the stewpan and place it over a slow
fire, let them simmer very gently about half an hour, a short time
before they are done lay some red hot charcoal upon the cover of the
stewpan to colour the larded part of the chickens; have ready the
following sauce: you have previously boiled a very nice Russian tongue,
with a sharp knife trim it and cut it into long thin slices, cut also
ten large gherkins in thin slices lengthwise, put two tablespoonfuls of
finely chopped onions in a stewpan, with four of the vinegar from the
gherkins, reduce it to half, then add three pints of white sauce (No.
7), and a pint of white stock, boil it a quarter of an hour, or till it
becomes rather thickish, pass it through a tammie into a clean stewpan,
warm it, season with a little cayenne and a teaspoonful of pounded
sugar, add the slices of tongue and gherkins, and when quite hot add a
gill of cream; pour the sauce on the dish upon which lay the chickens,
slantwise, the breasts pointing contrarywise.