boiling for 2 hours in 1½ pints of
water the insides of the chicken
with carrots, leeks, turnips, and
seasoning. Cut the chicken in
pieces, brown in butter; add a few
small onions. Cover with the stock,
and a spoonful of wine vinegar.
Cook for 30 minutes. Meanwhile
shell and mince 1 lb of walnuts.
From time to time add a little
water to thin the oil which comes
from the nuts. Add the minced nuts
to the chicken and cook another 15
minutes. The sauce should be fairly
thick.
Turn into a shallow dish and
serve very cold.