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FOWL (a la Marengo)

Pour four table-spoonfuls of the best Lucca oil into a stewpan, and cut a fowl into pieces, which dredge with flour. Lay them into the stewpan and brown over a moderate fire, turning each piece, that all may be of a good colour. A pint of stock, or water, should now be added, with a piece of garlic about the size of a pea, a dozen and a half, or more, of small button-mushrooms, salt, pepper, and a tea-spoonful of sugar. Simmer gently for half an hour, and do not skim away the oil, but leave it floating on the sauce. When done, arrange the joints nicely on a dish, and reduce the sauce by boiling till it is sufficiently thick, then serve it over the fowl. Time, fifty minutes altogether. Sufficient for four or five persons.