Required: One fowl.

One pint of cold water. Salt and pepper.

Chop the fowl into small pieces. Put it in the pan with the water and a little salt, and let it simmer gently for one hour. Then take out the bones, pound them in a mortar, add them to the other ingredients, and let them simmer for another hour, skimming occasionally. Strain the liquor either through a fine sieve or a piece of muslin. Season it carefully, pour it into a mould, and leave it until it is cold and set. Serve as required