_Ingredients._—1 large fowl, 4 tablespoonfuls of salad oil,
1 tablespoonful of flour, 1 pint of stock or water, about 28
mushroom-buttons, salt and pepper to the taste, 1 teaspoonful of
powdered sugar, a very small piece of garlic. _Mode._—Cut the fowl
into 8 or 10 pieces, put them with the oil into a stewpan, and brown
them over a moderate fire; dredge in the above proportion of flour,
when that is brown, pour in the stock or water, let it simmer very
slowly for rather more than ½ an hour, and skim off the fat as it
rises to the top; add the mushrooms, season with pepper, salt, garlic,
and sugar; take out the fowl, which arrange pyramidically on a dish,
with the inferior joints at the bottom. Reduce the sauce by boiling
it quickly over the fire, keeping it stirred until sufficiently thick
to adhere to the back of the spoon; pour over the fowl, and serve.
_Time._—Altogether 50 minutes. _Average cost_, 3_s._ 6_d._ _Sufficient_
for 3 or 4 persons. _Seasonable_ at any time.