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Eggs and Gravy, with Stewed Fowl

Put a young well-fed fowl into a stewpan with four ounces of butter, some spice, a faggot of herbs, and half a dozen small onions, let it brown slightly and equally; add half a pint of stock, close the lid tightly, and finish the cooking over a very slow fire. Parboil the liver of the fowl in some good gravy, remove it, and poach half a dozen eggs in the same liquor. Rub down the liver to a paste, and use it to thicken the gravy in which the fowl has been stewed. Place the fowl on a hot dish, with balls of spinach round it; lay a poached egg on each ball, flattening it with the back of the slice; pour the gravy over the bird, and serve hot. Time, one hour to stew the fowl.