• 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.