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Poulet En Casserole

Truss a fowl as for roasting, introducing into the body the liver and a good part of maitre d'hotel butter (see MAITRE D'HOTEL BUTTER). Put into an earthenware casserole one and a half to two ounces of butter or clarified beef dripping, and when this is melted lay in the chicken, with some finger-lengths of ham or bacon (not too fat), a small sliced carrot, two or three shallots or some young green onions, a few peppercorns, and a good bouquet garni (see BOUQUET GARNI). Put on the lid, and cook all together in the oven until the fowl is delicately coloured all over, turning and basting it occasionally. Now remove the superfluous fat, and pour in about a third of a pint of good stock and a glass of white wine, cover closely and keep it simmering gently but steadily in the oven for one and a half to two hours. When done, lift out the fowl and cut it into neat joints. Skim all the fat from the liquor, remove the bouquet garni, add a little more stock and wine, let it boil, lay in the cut-up fowl, and serve when quite hot in the dish in which it is cooked, with a serviette pinned round.