Prepare for boiling two fat chickens of an equal size, and
rub the breasts over with butter ; slice a lemon without the
rind, lay a few pieces on the breasts of the chickens, and
completely cover them with slices of fat bacon, tied closely
round ; place them in a stew-pan, fill up with poele ; let them
boil for half an hour; when you dish them, shake the water
out and wipe off the fat. They should be served with a
delicate Macedonian, made thus : -Boil some very young
carrots, cut them of a neat shape ; also some turnips, cut the
same; a few French beans, cut; and some asparagus points
boiled quite green; have boiling a very clear rich Spanish
sauce, and a few minutes before you serve the chickens throw
these roots into the sauce ; let them boil up, then skim the
sauce, and add a little sugar and salt.
 

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