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Fowl, with Onions

Pluck, draw, singe, and wash a fowl, and truss as if for boiling; lay it, with a pint of white broth, in a saucepan. The pan should be previously rubbed with butter, and the fowl should also be smeared with it. Season to taste with pepper and salt, and stew gently for half an hour; then add a dozen and a half of small onions, and stew another half hour. The fowl should be turned three or four times during the cooking. Probable cost, 3s. to 3s. 6d. Sufficient for three or four persons.