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Chicken, Mushroom Sauce For

Put the legs and neck of the chicken, with any trimmings of meat that are to be had, a small piece of mace, six or eight peppercorns, a bunch of savoury herbs, a small tea-spoonful of celery-seed bruised, a piece of thin lemon-rind, and a boned anchovy, into a saucepan with a pint of water, and let the liquid simmer down to half a pint. Prepare half a pint of young mushrooms, and put them into a stewpan with an ounce of butter rolled in flour, half a pint of the liquid strained, and one gill of cream or new milk. Put the sauce over a good fire, and stir it until it is sufficiently thick. Pour it round boiled chickens. Time, exclusive of the stock, a quarter of an hour. Probable cost, 10d., if made with milk. Sufficient for a couple of good-sized chickens. (See also CHICKEN, SAUCE FOR.)