Put the fowl into a jar, with sliced onion, parsley, salt, and a piece of butter rolled in flour; let it remain in a kettle of water on the fire until three parts done; then skim and strain the liquor, and after draining, wipe the fowl dry. Put it into a stewpan, with a piece of butter and a slice or two of ham; throw in a little flour, and shake it until it is of a good color. Moisten with the liquor taken out of the jar, adding parsley, young onions, a bay leaf, a clove, sorrel, and mushrooms cut into pieces; skim it, and let it stew until done; then take out the herbs, and thicken the sauce with a little cream, but do not let it boil: finish with a little lemon-juice, and pour the sauce over all.

Or:- Rather more than half-boil in a small quantity of water: let the fowl cool; then cut up, and put to simmer in a little gravy made of the liquor it is boiled in, and a bit of veal or mutton, onion, mace, and lemon-peel, some white pepper, and a bunch of sweet herbs. When quite tender, keep it hot while you thicken the sauce in the following manner: strain it off, and put it back into the saucepan with a little salt, a scrape of nutmeg, and a bit of flour and butter; give it one boil; and when you are going to serve, beat up the yolk of an egg, and half a pint of cream, and stir them over the fire, but do not let them boil.