• 1 fowl
• 2½ oz. butter
• 1 onion
• salt and pepper
• 1½ oz. flour
• 1¼ pt. stock
• ¼ lb. ham or bacon

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 gently until fowl is tender—2–2½ hr. Correct the seasoning, serve with the sauce strained over.