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Fowl, Broiled, with Mushroom Sauce

Divide a large fowl into quarters, broil as in last recipe, basting plentifully with butter. Pepper lightly, and season to taste with salt. Make a sauce as follows. Stew two dozen button-mushrooms and a slice of lean ham with a little butter; add some brown gravy, about three-quarters of a pint, pepper, and salt, and simmer till the mushrooms are tender. Thicken to the consistency of cream, and add a tea-spoonful of lemon-juice, and half that quantity of sugar. Serve with the sauce round the fowls. Time to broil the quarters of fowl, about thirty-five minutes. Probable cost, 3s. 6d. Sufficient for four or five persons.