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Fowl, Marinaded

Cut a fine fowl into joints, and then into neat pieces. Pour over them, on a dish, equal quantities of oil and lemon-juice, a large wine-glassful of each. Shred a couple of shallots, and lay a bunch of herbs and some springs of parsley about them; season with a dessert-spoonful of pepper mixed. The fowl should be skinned before being put into the marinade, and well drained when removed from it. Fry in egg and bread-crumbs. Strain as much of the marinade as will be required for gravy. Make it hot, and add a table-spoonful of mushroom ketchup, and the same of brown roux. Serve with the fowl in the centre, and the gravy poured round it. Time, six hours to lie in marinade; to fry, twenty minutes.