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FOWL (a la Remoulade)

Truss a fine fowl for boiling, lay sliced lemon on its breast, and tie slices of bacon over all. Put it into a stewpan with some good stock, and put with it into a stewpan with some good stock, and put with it a carrot, an onion, and a bunch of sweet herbs. Let it stew gently till done enough. Take it out, and when cold cut it up into convenient-sized pieces. Place all in a salad-dish, with a sauce made of two hard-boiled yolks of eggs, rubbed till smooth, and mixed with salt and pepper, five large spoonfuls of oil, and two of tarragon vinegar. Garnish with French beans and slices of hard-boiled egg intermixed. Probable cost, 7s. or 8s. Sufficient for six persons.