Chicken And Asparagus On Toast

Ingredients

• 1 capon or chicken
• Water
• Salt
• Mace
• Chopped parsley
• Sweet butter
• Asparagus

Method

1. 1 Boil the capon or chicken in water with salt. Stuff the cavity with mace, chopped parsley, and sweet butter.
2. 2 Boil the asparagus until tender. Toss with beaten butter.
3. 3 Place the cooked chicken on toast points (sippets). Pour some broth over the chicken and top with the buttered asparagus.