Pullets a la Sainte Menehout


After having truss’d the Legs in the Body, slit them along the Back, spread them open on a Table, take out the Thigh Bone, and beat them with a Rolling-pin; then season them with Pepper, Salt, Mace, Nutmeg, and Sweet Herbs; after that take a Pound and an Half of Veal, cut it into thin Slices, and lay it in a Stew-pan of a convenient Size to stew the Pullets in; cover it, and set it over a Stove, or slow Fire, and when it begins to cleave to the Pan, stir in a little Flour, shake the Pan about till it be a little Brown, then pour in as much Broth as will stew the Fowls, stir it together, put in a little whole Pepper and an Onion, and a little Piece of Bacon or Ham; then lay in your Fowls, cover them close, and let them stew Half an Hour; then take them out, lay them on the Gridiron to Brown on the Inside, then lay them before the Fire to do on the Outside; strew them over with the Yolk of an Egg, some Crumbs of Bread, then baste them with a little Butter: Let them be of a fine Brown, and boil the Gravy till there is about enough for Sauce, strain it, put a few Mushrooms in, and a little Piece of Butter roll’d in Flour; lay the Pullets in the Dish, and pour in the Sauce. Garnish with Lemon.

Note, You may Brown them in an Oven, or fry them, which you please.