FIRST let your pot be very clean, lay four clean skewers at the bottom, lay your turkey or fowl upon them, pour in a quart of gravy, take a bunch of celery, cut it ſmall, and wash it very clean, put it into your pot, with two or three blades of mace, let it stew softly till there is just enough for sauce, then add a good piece of butter rolled in flour, two spoonfuls of red wine, two of catchup, just as much pepper and salt as will season it, lay your fowl or turkey in the dish, pour the sauce over it, and send it to table. If the fowl or turkey is enough before the sauce, take it up, and keep it up till the sauce is boiled enough, then put it in, let it boil a minute or two, and dish it up.