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Fowl, Braised

Fill a nice young fowl with forcemeat, after removing the breast-bone. Put it into a stewpan, with a pint of broth, two glasses of white wine, any available poultry trimmings and bones, and onion stuck with cloves, a piece of carrot, and two or three blades of mace, pepper, and salt. Lay thin slices of bacon over the fowl, and envelop it in a delicate cloth. Cover the braising-pan over, and place it on a moderate fire. In an hour's time take out the fowl, and brown it in the oven. Strain the gravy in the stewpan, boil, and reduce it to a glaze, with which cover the fowl. Garnish with a fricassee of mushrooms and truffles if these are at hand. Sufficient for three or four persons.