Braise the fowl in stock, without bacon, the breast covered with paper.
Wipe off grease two or three times.
Glaze it.
Serve with Half-glaze.
See Mrs. Warre's recipe to boil Rice, under Vegetables, to go with fowl.
Original Text
Fowl—Braised. No. 2. (Mrs. Warre.)
Braise the fowl in stock, without bacon, the breast covered with paper; wipe off grease two or three times; glaze it; serve with Half-glaze. See Mrs. Warre's recipe to boil Rice, under Vegetables, to go with fowl.