Clean, wash, and cut up the FOWLS. Lay them in salt and water for half an hour. Put them in a Saucepan with enough cold water to cover them and half a pound of salt PORK cut into thin strips. Cover closely and let them heat very slowly. Then stew for over an hour, if the FOWLS are tender; if not they may take from three to four hours. They must be cooked very slowly. When tender, add a chopped onion, a shalot, parsley, and pepper. Cover closely again, and when it has heated to boiling, stir in a teacupful of milk, to which have been added two beaten eggs and two tablespoonfuls of flour. Boil up and add an ounce of butter. Arrange the CHICKENs neatly in an entrée dish, pour the gravy over and serve.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)