Bone the breast, and fill it with forcemeat. Lay the bones, and any other poultry trimmings, into a stew-pan, and the fowl on them. Put to them a few onions, a fagot of herbs, three blades of mace, a pint of stock, and a glass or two of sherry. Cover the fowl with slices of bacon, and then with white paper, cover the whole close, and put it on a slow stove for one hour. Then take it up, strain the braise, and skim off the fat carefully; set it on to boil very quickly to a glaze, and put it over the fowl with a brush. Serve with a brown fricassee of mushrooms. Before glazing, put the fowl into an oven for a few minutes, to give a little color.

With Rice

The fowl should be stewed very slowly in some clear veal or mutton broth, well skimmed, and seasoned with pepper, salt, mace, and an onion. About half an hour before it is ready add a gill of rice, well washed and soaked; simmer until tender, then strain the rice from the broth, and lay it on a sieve before the fire to swell; then dish the fowl with the rice round it.

White sauce is the most fashionable accompaniment, the old method of dishing with parsley and butter being on the decline; but as parsley still maintains its ground with many people, it is advisable to boil a sufficient quantity: press and chop it, garnishing the dish with small mounds thus prepared, which may be mixed at table with the white sauce by the guests who like the flavor of parsley. Liver-sauce is sometimes served with boiled fowls, but celery or oyster-sauce is preferable.