But let us now come to the use
of the Flesh of these Fowls, which is either eaten roasted, boiled,
fricasseed, baked, or broiled either slit or whole. It is to be noted, that
the Flesh of these Fowls or Chickens boiled is more easily digested than
the Flesh of those that are roasted, and the Flesh of the Legs is more easy
of Digestion than that of the Breast. Mr. _Ray_ takes notice, that those
parts of Fowls, which are continually in Action, are esteem'd the best, for
which reason he prefers the Legs of tame Fowls, and what we call the Wings
in wild Fowl, that is, the fleshy part on the Breast. _Gefner_ and
_Aldrovandus_ have both largely treated of the use of the Flesh and Eggs of
these Fowls, but I believe some of the following Receipts for dressing
them, will not be unacceptable, they being more adapted to the Taste of our
Times.
I shall begin with some curious ways of dressing of Eggs, which I had from
a Gentleman of _Brussels_, who had collected them from most parts of
_Europe_.
First Way of dressing of Eggs.
Boil your Eggs till they are hard, and cut the Whites only into Rings or
large pieces; then cut some Parsley and Onions small, and stew them with a
little Salt, Pepper, and Nutmeg in half a Pint of Water, till the Onion and
Parsley is tender; when this is done, put in your Eggs well flower'd, and
as soon as they are hot, put half a Pint of Cream to them, and thicken them
for serving at the Table.
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