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FOWL, TO ROAST (German method)

Roast for half an hour before the fire a fine fowl that has been well larded and stuffed with forcemeat. Take it from the spit and remove to a stewpan. Put butter over the breast, sprinkle it with salt, and pour in a cup of milk or nice veal broth. Cover it closely, but baste occasionally and steam slowly. When tender, which will be in about three-quarters of an hour, serve the fowl with the sauce thickened in the dish, and a garnish of sliced lemon. Use about a tea-spoonful of arrowroot or cornflour for the thickening.