Take of the flesh of rabbits or capons, two pounds ; of
suet, one pound. Add parsley,, thyme, marjoram, cloves, mace,
and nutmeg. Chop all very fine on a chopping-board ; then
put in four spoonfuls of grated bread, mixed with cream
and the yolk of an egg ; mix all well together, and therewith
fill the bodies of chickens (not too full, lest they break in
boiling), which boil in milk and water, with a blade or two
of mace, a bunch of sweet herbs, and a little salt. Make the
sauce with sweet butter and juice of oranges, beaten well
together.
 

Return home to Eat Dangerously Central! Many more cookbooks and websites await your clicks!