Quartered chicken
Three ounces of butter
A tablespoonful of flour
Half a pint of stock
Bits of bacon and ham
Butter
Three mushrooms (previously boiled)
An onion stuck with three cloves
Yolks of two eggs mixed with two tablespoonful of cream
A squeeze of lemon juice

"Cut up a fowl into quarters and put into a saucepan with three ounces of butter and a tablespoonful of flour. Put it on the fire, and when it is well browned add half a pint of stock, bits of bacon and ham, butter, three mushrooms (previously boiled), an onion stuck with three cloves. When this is cooked skim off the grease, pas the sauce through a sieve, and add the yolks of two eggs mixed with two tablespoonful of cream. Lastly, add a squeeze of lemon juice to the sauce and pour it over the fowl.... Add either a puree of tomatoes or tomato sauce."

This recipe was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire copyright-free cookbook see www.archive.org...... Photo: Mary Melfi.

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