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FOWL (a la Franoise)

Remove the breastbones from a couple of fine fowls, and draw the strings from the legs; truss them as for boiling. Mix some lemon-juice with a lump of butter, which insert in the fowls before placing them into a stewpan, then cover them with strips of fat bacon, cut very thin. Make a sauce as follows. Cut equal quantities of veal and fat bacon, one pound of each, into dice, with enough ham to flavour. Fry the meat, without browning it, in a good quantity of butter, season with salt, pepper, and add a clove, half a bay-leaf, a few springs of parsley, and a little thyme, with as much boiling water as will be required for gravy to stew the fowls. Stew till the flavour of the herbs is extracted, then strain into the stewpan. Heap red cinders on the cover of the stewpan, and keep a very slow fire underneath. When sufficiently done, drain, and serve the fowls with rich brown sauce, and a scarlet tongue between them. Time, three-quarters of an hour to stew the fowls. Probable cost, 7s. Sufficient for seven or eight persons.