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5–6
helpingsMedium
Published 1861
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