Fowls.
PURSUSE the same method, at first, in stewing fowls as you do turkies; that is to say, put skewers cross-ways at the bottom of your stew-pan. When you have laid in your fowl, put to it a quart of gravy, a bunch of celery clean washed and cut very small, with two or three blades of mace. Let it stew gently till the liquor is reduced to a quantity only sufficient for sauce; then add a large piece of butter rolled in flour, two spoonfuls of red wine, the same quantity of catchup, with pepper and salt to season it. Lay your fowl in the dish, pour the sauce over it, and send it to table.