Cut two fowls into joints; put them on in enough cold water to cover them and stew very slowly at the side of the fire until tender. Take out the meat; add to the gravy a grated onion, a bay leaf, a stalk of celery, two or three sprigs of parsley, pepper, and salt. Let all simmer together for an hour, and set the saucepan aside. Arrange the chicken neatly in a large pudding-dish, pour over it the highly seasoned gravy, and cover all with pastry made by the recipe given below. Bake to a delicate brown.