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Howtowdie

(Scotland.) Clean, truss, and stuff a fine fowl with a forcemeat of veal, bread, herbs, and yolk of egg. Brown it in a pan with 4 ounces of butter or drippings; add 1/2 pint good stock, and cook, with some parsley, thyme, salt, 6 small onions, and a bayleaf, for an hour, tightly closed. Serve with a border of cooked greens.