• Fowl
• 3 stalks celery
• 2 sprigs parsley
• ½ teaspoon marjoram
• 1 large onion
• Salt and pepper
• 6 slices bacon
• 2 tablespoon butter
• 1 tablespoon flour
• Water to cover

If the fowl is not young, salt the pieces of meat for one hour before cooking. Fry bacon, add vegetables, spices and fowl. At first let stew in its own juices; then add hot water, not much, just enough to keep from burning. Simmer slowly. At end of two hours when meat ought to be tender, remove from liquid. Brown flour in butter and stir into liquid to make gravy. Return meat to gravy, heat thoroughly. Serve with a garnish of chestnuts or vegetables.