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Fowl, Braised, with Beef and Chest-Nuts

Take a piece of the upper side of the round of beef, about one pound and a half, and rub it with a pickle made with the following ingredients. Half a tea-spoonful of salt, and the same of pepper, a pinch of cayenne, a salt-spoonful of mustard, the same of grated nutmeg, a piece of garlic about the size of a pea, half a gill of some good sauce, either Worcester or Harvey, a table-spoonful of oil, and the strained juice of a lemon. Let the beef stay in and be basted with this pickle for twenty-four hours. Put a piece of butter in a stewpan, with the heart of a celery-root, a carrot, and two shallots. When drained from the pickle, lay in the beef, and place a fine fat fowl, trussed for boiling, on it; cover the breast with butter, and six good-sized slices of bacon, and add, lastly, three-quarters of a pint of water, and the sauce. Baste the fowl frequently; throw into the gravy one dozen and a half of peeled chestnuts, and be careful not to stew too quickly. When it has simmered about two hours and a half take up the fowl, put the bacon round it, and pour a rich white sauce over it. Dish the beef separately, with the vegetables and gravy. Serve both dishes at once. Probable cost, 8s. 6d. Sufficient for six or seven persons.