Required: One fowl.

Three tablespoonfuls of salad oil.

Half an ounce of butter.

One small onion.

Two ounces of raw or cooked ham.

Half a pint of good brown sauce.

One glass of sherry.

Twelve mushrooms.

One truffle.

One lemon

A slice of bread two inches thick. Salt and pepper.

Cut the fowl into small, neat joints. Heat the oil and butter in a saute-pan, put in the pieces of chicken, and fry them a light brown all over; then add the finely chopped onion, and the ham cut in dice. Fry this for three minutes, and then pour off the grease.

Add the sherry and sauce, cover the pan tightly and simmer gently for about half an hour, stirring now and then. Add the mushrooms cut in halves and the truffle, and season carefully with salt, pepper, and lemon-juice.

Cut the crust off the bread. Trim and shape it so that it will fit nicely in the dish, leaving plenty of room round for the sauce. Notch round the edge of the bread to make it more ornamental, and fry it in butter or good dripping a bright golden brown. Keep it hot till wanted. Then put the stewed chicken, etc., upon it, and pour over the whole some of the sauce.

Cost, 5s.