pepper, salt, and pounded mace to taste, 1 dessertspoonful of flour, 1/2
pint of weak stock, 1 pint of green peas, 1 teaspoonful of pounded
sugar.
_Mode_.--Cut the fowl into nice pieces; put the butter into a stew-pan;
sautez or fry the fowl a nice brown colour, previously sprinkling it
with pepper, salt, and pounded mace. Dredge in the flour, shake the
ingredients well round, then add the stock and peas, and stew till the
latter are tender, which will be in about 20 minutes; put in the pounded
sugar, and serve, placing the chicken round, and the peas in the middle
of the dish. When liked, mushrooms may be substituted for the peas.
_Time_.--Altogether 40 minutes.
_Average cost_, exclusive of the fowl, 7d.
_Seasonable_ from June to August.
BOUDIN A LA REINE (an Entree).
(M. Ude's Recipe.)