Fowls a-la-Braze.
TRUSS your fowl as for boiling, with the legs in the
body; then lay over it a layer of fat bacon cut in thin
slices, wrap it round in beet-leaves, then in a caul of veal,
and put it into a large saucepan with three pints of water,
a glass of Madeira wine, a bunch of sweet-herbs, two or
three blades of mace, and half a lemon; stew it till it is
quite tender, then take it up and skim off the fat; make
your gravy pretty thick with flour and butter, strain it
through a hair sieve, and put to it a pint of oysters and a
tea-cupful of thick cream; keep shaking your pan over
the fire, and when it has simmered a short time, leave up
your fowl with the bacon, beet leaves, and caul on, and
pour your sauce hot upon it. Garnish with barberies and
red beet-root.