• 1 fowl
• 2½ oz. butter
• 1 onion

Joint fowl (plate 7), heat the butter in a saucepan, fry the joints in this until lightly browned; remove and keep them hot. Fry the sliced onion lightly, sprinkle in the flour, and brown this slowly; add the stock, stir until boiling, season carefully. Replace the joints in the sauce, add diced ham or bacon, cover with a tightly-fitting lid and cook g