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Fowl, Matelote Of

Brown two ounces of butter with a little flour in a stewpan. Stir in half a pint of brown sauce, and add a parsnip and the red part of two carrots, cut into lengths of half a finger, a dozen small onions, blanched and peeled, a bunch of herbs, parsley, a gill of claret, salt and pepper. Cut up a couple of chickens or a large fowl into neat pieces; put them in a clean stewpan with bouillon enough to cover them, and simmer for half an hour; then remove them to the other stewpan with the vegetables, adding a little bouillon if needed. Stew for ten minutes longer, then dish the fowl and reduce the sauce. Pour it hot over the fowl, and serve with pieces of fried eels or crayfish. Sufficient for five or six persons.