Cut two fowls into eight pieces each, that is, two legs, two wings, with
a piece of the fillet, two pieces of back, and two pieces of breast, put
them into a stewpan with two quarts of warm water, let them remain ten
minutes to disgorge, pour off all the water, then just cover them with
cold water, add a quarter of a teaspoonful of pepper, and one of salt,
parsley, thyme, and bay-leaf, with an onion in slices, and two cloves,
simmer gently twenty minutes, skim well, take out the pieces, lay them
on a cloth, and trim them into neat pieces, then place them in a stewpan
with two ounces of butter, pass over the fire five minutes keeping them
moved; add two tablespoonfuls of flour, mix well, pass the stock the
pieces were boiled in through a cloth over, stir all together, then have
peeled forty button onions, throw them in and boil altogether nearly an
hour very gently (keeping it skimmed), till the sauce is sufficiently
thick, then finish with a liaison of two yolks of eggs mixed with half a
gill of milk, stir it in quick and do not let it boil afterwards, put a
little mashed potatoes on the bottom of the dish, dress the pieces in
pyramid, commencing with the backs, and finishing with the breasts upon
the top, sauce all over and serve.