Select young chickens, clean and cut them into pieces; put them into a stewpan with just enough water to cook them. When tender stir into it half of a cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly.
Boil one cup of rice in water until done, then let it cool. In the meanwhile rub one-fourth cup of chicken-fat to a cream, add a scant cup of powdered sugar, a little cinnamon, the grated peel of one lemon, the yolks of three eggs, adding one at a time; one-half cup of raisins seeded, one-half pound of stewed prunes pitted, then add the cold rice. One-half cup of pounded almonds mixed with a few bitter ones improves this pudding. Serve with a pudding sauce, either wine or brandy. This pudding may be eaten hot or cold and may be either baked or boiled. If baked, one hour is required; if boiled, two hours; the water must be kept boiling steadily. Left-over rice may be used, butter instead of the fat, and the rice may be boiled in milk.
Break the chicken bones, cut them in little bits, season them lightly with mace and salt, take the yolks of four eggs boiled hard and quartered, five artichoke-bottoms, half a pound of sun raisins stoned, half a pound of citron, half a pound of lemon, half a pound of marrow, a few forc'd-meat-balls, and half a pound of currans well cleaned, so make a light puff-paste, but put no paste in the bottom; when it is baked take a little white wine, a little juice of either orange or lemon, the yolk of an egg well beat, and mix them together, make it hot and put it into your pie; when you serve it up take the same ingredients you use for a lamb or veal pie, only leave out the artichokes.
