- fowl
- butter
- vegetables
- rice or macaroni
- peppercorns
- stock
- ham
- tomatoes
- bay leaves
- onions
- cloves
- Liebig
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and vegetables into two quarts of good stock and let it simmer for one hour;
serve on well-boiled rice or macaroni and pour the following sauce over it.
Sauce: Two pounds tomatoes, one big cup of good stock, a quarter pound of chopped ham, three bay leaves, one onion stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.
