1 young chicken 1 onion

1 sprig of parsley 1 bay leaf

1/2 small carrot 1 pint of stock 4 cloves

12 mushrooms

1 gill of sherry, if you use wine

Draw and singe the chicken as directed. Truss it without filling. Place the carrot and onion sliced in the bottom of a baking or braising-pan, add the cloves and parsley, and place the chicken on top; add the stock, a teaspoonful of salt and a little black pepper; cover the pan, and place in a quick oven for one and a half hours, basting every fifteen minutes. Then dish the fowl. Put a tablespoonful of butter in a frying-pan, let it melt and brown; then add a tablespoonful of flour, mix, add the liquor from the pan in which the chicken was braised, and then the mushrooms, chopped fine. Stir continually until it boils. Take it from the fire, season to taste, add the wine if used, and pour it around the chicken.