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FOWL (a la Hollandaise)

Take out the breast-bone of a large but young fowl, and fill up the space with a forcemeat composed of the following ingredients. Half a pint of bread-crumbs, an ounce and a half of finely-shredded suet or butter, a small par-boiled onion, or a few oysters, bearded, and cut not too small, pepper, salt, and an egg to bind. Make a batter as for fritters, and when the fowl has roasted half its time, pour the batter over, and when dry, pour on more; repeat until it is thickly coated, and of a nice brown colour. Serve with melted butter and lemon pickle. While roasting, a thickly buttered paper should be fastened over the fowl, and only removed when the batter is used. Time, one hour altogether. Sufficient for three or four persons.