Select young CHICKENs, clean and cut them into pieces; put them into a stewpan with just enough water to cook them. When tender stir into it half of a cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)