The chickens are cut to pieces, and covered with warm water, to draw
out the blood. Then put into a stew-pan, with three quarters of a
pint of water, or veal broth, salt, pepper, flour, butter, mace, sweet
herbs pounded and sifted; boil it half an hour. If it is too fat, skim
it a little. Just before it is done, mix the yolk of two eggs with a
gill of cream, grate in a little nutmeg, stir it up till it is thick
and smooth, squeeze in half a lemon. If you like onions, stew some
slices with the other ingredients.