Draw and truss into shape a chicken not over a year old. Peel twelve small onions, cut in fancy shapes, and cut a good-sized carrot and turnip; cut into pieces half an inch thick the tender part of one head of celery. Put the vegetables in the bottom of the casserole-mould, cover with a pint of boiling stock; add a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Rub or brush the chicken with melted butter, place it on top of the vegetables, and stand the mould in a quick oven for thirty minutes until the chicken is nicely browned; then cover the mould, and cook slowly for one hour. Serve in the mould. Of course you will remove the chicken for carving.

Beef and mutton may be cooked in the same way.