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Fowl, to Dress

Pound together in a mortar two ounces of fat bacon and the same of suet. Mince two ounces of veal and grate the same weight of lean ham. Blend all in a mortar, and beat in the yolks of two hard-boiled eggs and a tea-cupful of bread-crumbs. Flavour with an anchovy, salt and pepper to taste, and mix to a smooth paste with three well-beaten eggs. Stuff a young, boned fowl with this forcemeat, truss it with the legs and wings drawn inward, and put it into a stewpan with a little white chicken or veal broth. When it has stewed one hour, take it out on a hot dish; boil up the gravy, and stir in a piece of butter rolled in flour and a cupful of cream. Squeeze in the juice of half a lemon, and serve. Sufficient for three persons.