After having taken off, in joints, as much of a cold fowl or fowls as will suffice for a dish, bruise the bodies with a paste roller, pour to them a pint of water, and boil them for an hour and a half to two hours, with the addition of a little pepper and salt only, or with a small quantity of onion, carrot, and herbs. Strain, and skim the fat from the gravy, put it into a clean saucepan, and, should it require thickening, stir to it when it boils half a teaspoonful of flour, smoothly mixed with a small bit of butter; add a little mushroom catsup, or store-sauce, with a slight seasoning of mace or nutmeg. Lav in the fowl, and keep it near the fire until it is heated quite through, and is at the point of boiling: serve it with fried sippets round the dish. For a hash of higher relish, add to the bones, when they are first stewed down, a large onion, minced and browned in butter, and before the fowl is dished add some cayenne, and the juice of half a lemon.