The, only way in which they are eatable.
Put the fowls in a coop and feed them moderately for a fortnight; kill one and cleanse it, cut off the legs and wings, and separate the breast from the ribs, which, together with the whole back, must be thrown away, being too gross and strong for use. Take the skin and fat from the parts cut off which are also gross. Wash the pieces nicely, and put them on the fire with the bacon, onion, some pepper and salt, the mace, parsley, and two quarts of water, if it be a common fowl or duck—a turkey will require more water. Boil it gently for three hours, tie up the thyme, and let it boil in it half an hour, then take it out. Thicken your soup with the butter rubbed into the flour, the yelks, and milk. Be careful not to let it curdle in the soup.