Loosely fill a nice fowl with forcemeat; put it in a stewpan with a pint of broth, two glasses of white wine, an onion stuck with two cloves, a piece of carrot to make half a cup when cut up, a blade of mace, half a teaspoon of salt, a quarter of pepper; lay thin slices of pork over the fowl and cover the pot closely; let it cook very gently one hour from the time it begins to boil; take the fowl from the pot and put it in the oven to brown; strain the gravy into a smaller saucepan and boil it down fast till it is a glaze, or looks like syrup; glaze the fowl with this (see Glazing, p. 32) when it is brown. Have ready a can of mushrooms stewed with their liquor ten minutes in the liquor from the giblets; thicken this with brown thickening.

If you have no broth or stock to braise the fowl, you must have made it with the giblets beforehand, and use only brown sauce to stew the mushrooms in.