By POTTED CHICKEN
Boil the chicken in as little water as possible, till very tender and well done; season while boiling, to suit the taste; then, while hot, separate the white meat from the dark, and chop both very fine; place the white part in a dish of any design wanted, as a cross; fill up with the dark meat; pour over it enough of the liquid left in the kettle to thoroughly moisten it; then place a small board over it, and press with heavy weights; after a few hours, turn it out on a platter, and you will have a dish for the table that will be not only delicious, but an ornament.
EGG WINE
Beat an egg, and mix with it a tablespoonful of cold water; make half a glass of cold water and one glass of sherry hot, but not boiling, pour it upon the egg, stirring all the time, add a little lump sugar and grated nutmeg; put all into a very clean saucepan, set in on a gentle fire, and stir the contents one way, until they thicken, but they must not boil. Serve in a glass with sippets of toasted bread or plain crisp biscuits. If the egg is not warmed, the mixtue will be found easier of digestion, but it is not so pleasant a drink.
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