Ingredients

  • 3 or 4 grey hens or hazel hens
  • ½ lb. of fat bacon
  • 2 or 3 bayleaves
  • 6 cloves
  • 1 small onion
  • 1 teaspoon of cinnamon
  • pints of light claret, salt and peppercorns.

Method

Cut the birds into neat joints and slice the breasts. Put a few slices of the fat bacon in a deep earthenware pot, over this put slices and pieces of the bird, with the spices, salt and peppercorns, cover with more bacon and continue putting in alternate layers till the pot is filled. Pour in the claret, cover with a cloth or with a lid of pastry, and cook in a very slow oven for 5 or 6 hours. This should be served cold.

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