A STEWED FOWL

Take a large fowl, and put it into a stew-pan with two ounces or more of butter, some thin slices of cold ham, a little parsley and onion chopped fine, and some nutmeg, salt, and pepper. Then pour in half a tumbler of white wine. You may add, if you choose, six table-spoonfuls of boiled rice, which you must afterwards serve up under the fowl and ham. Let it stew slowly for two hours, with just sufficient water to keep it from burning.

Before you send it to table, go all over the fowl with a feather or brush dipped in yolk of egg. You may add to the stew a dozen small onions, to be laid round the fowl with the slices of ham.