| How To Cook: |
|
|
1. Wash and dry the chickens and cut into quarters.
|
2. Put into a large saucepan, just cover with water and bring to the boil.
|
3. Skim before putting in some mace and a little bundle of parsley.
|
4. Cover closely and stew for ˝ hour.
|
5. Chop half a handful of clean washed parsley and throw in.
|
6. Beat 6 eggs thoroughly, wait till the liquor returns to the boil, and pour the eggs over the boiling liquid.
|
7. Put all in a deep hot dish (taking out the mace arid parsley bundle) and serve at once.
|
