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Fowl, Fricasseed

Take cold boiled fowl; cut it up, and simmer in gravy with onion, mace, lemon-peel, white pepper, and a bunch of herbs; a bit of knuckle of veal added will be an improvement; stew for twenty minutes. Mix up a bit of butter and flour; put this into the gravy, with a little cream, a dash of nutmeg, and salt to taste. When thickened it is ready to serve.