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Fowl, Braised, with Tomatoes

Put a stewpan over the fire, and when hot, rub a clove of garlic over the bottom two or three times. Lay a fowl in the pan, prepared as if for boiling, the breast being covered with well-buttered paper. Use the best part of a quarter of a pound of butter on the paper, and pour in a large breakfast-cupful of strong white gravy. Bring the gravy to a boil, and then draw it aside to simmer gently. Baste frequently with the gravy for three-quarters of an hour, then add half a dozen tomatoes sliced, a shallot minced, salt, pepper, a grain of cayenne, the quarter of a salt-spoonful of powdered ginger, the same of nutmeg, and half a salt-spoonful of flour of mustard. Put the tomatoes in last, with the juice, strained, of a large lemon, and a wine-glassful of Marsala. Let it come to a boil, but continue to simmer slowly, and baste for an hour or more. Serve the fowl on a hot dish, with the sauce poured over. Time to simmer fowl in gravy, two hours. Sufficient for a dish.