• 1 chicken or fowl
• 3 pt. stock or 3 pt.

Joint the chicken (plate 7), put the backbone, giblets, bones and trimmings and stock (or water and the mutton cut into small pieces) into a saucepan; add outside layers of Spanish onions, carrot, mace and peppercorns. Simmer gently 2–3 hr., strain. Dice remainder of Spanish onions, fry in a saucepan until lightly browned in