• 1 fowl
• 1 onion, 1 carrot, both quartered
• sprig

Put bird in a pan of cold water with the other ingredients. As soon as it comes to the boil, remove the scum. Then simmer gently until quite tender (about 2–2½ hours). Remove bird and pull off most of the skin, which is glutinous in a boiled fowl and comes away quite easily. Place bird on a large hot dish and keep warm.

For the sauce, melt the butter, stir in the flour, cook gently for