You must judge according to the Largeness of your Turky or Fowls, what Sellery or Sauce you want. Take a large Fowl, put it into a Sauce-pan or little Pot, and put to it one Quart of good Broth or Gravy, a Bunch of Sellery wash’d clean, and cut small, with some Mace, Cloves, Pepper, and AllSpice, ty’d loose in a Muslin Rag; put in an Onion and a Sprig of Thyme: Let these stew softly till they are enough, then add a Piece of Butter roll’d in Flour; take up your Fowl, and pour the Sauce over it. An Hour will do a large Fowl, or a small Turky; but a very large Turky will take two Hours to do it softly. If it is over done or dry it is spoil’d; but you may be a Judge of that if you look at it now and then. Mind to take out the Onion, Thyme and Spice, before you send it to Table.

Note, A Neck of Veal done this Way is very good, and will take two Hours doing.