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Fowl, to Stew

Truss a fowl as for boiling, and put it into a stewpan containing a quart of good gravy; add a head of celery cut into pieces an inch in length, pepper, salt, and one small blade of mace. The fowl should be protected from the bottom of the stewpan; use four bright skewers for this purpose; rest the fowl upon them, and stew till the gravy is reduced to less than half its original quantity. Put the fowl on a hot dish, thicken the sauce with two ounces of butter rolled in flour; season to taste, and add a glass of ketchup. Serve hot with the sauce poured over. Time, one hour and a half to stew. Sufficient for a dish.