Chicken Fricassee

This is a recipe from 1839 & Lettice Bryan's Kentucky Housewife. Mary Randolph in the Virginia Houswife uses milk instead of cream and mace instead of nutmeg. (Mace is the hard outer covering of a nutmeg so the flavor is much the same.) Mrs. Child in the Frugal Housewife adds onion & lemon but the recipe is basically the same.
1 cut-up chicken
2 ounces butter
1 spoonful flour
1 handful chopped parsley
1 glass rich sweet cream
2 egg yolks
1 glass white wine
salt, pepper & nutmeg
Cut the chickens up as for the fry, soak them for an hour or two in warm milk and water to draw out the blood and make them look white. Season them with salt, pepper and nutmeg; put them in a pan with two ounces of butter to each chicken and one spoonful of flour. Put in as much water as will cover them well, cover the pan and stew them slowly 'til they are done very tender and the gravy sufficiently low. Stir in a handful of chopped parsley and a glass of rich sweet cream, having the yolks of two eggs beat well into it. Take from the fire immediately lest it curdle and stir very gently into it a wine glass of white wine. Serve it up with the gravy poured round.