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Friar's Chicken Soup

Cut up three nice plump chickens, or a couple of young fowls. Put them into a saucepan, with some clear stock, if it can be obtained, or two quarts of water. Shred some parsley, and when the chickens are sufficiently cooked, take them up, and keep them hot. Throw in the parsley, simmer a few minutes longer, when stir in the whole of four well-beaten eggs, and remove at once from the fire. Flavour to taste with salt and pepper. Serve with the chicken in the tureen.