Friar’s Chicken¹

• chicken
• veal
• eggs
• salt
• pepper
• parsley

Put two pounds of knuckle of veal into a pan with some water; boil for two hours; strain; cut a young fowl into joints, skin it, and add it to the boiling broth; season with white pepper and salt; let it boil for a little, then add a tablespoonful of chopped parsley. When the chicken is boiled tender, add three well-beaten eggs; stir them quickly into the broth one way, and remove immediately f