This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Place the fowl (or other poultry) ready trussed, in a paper bag. Put a little bacon or fat ham on the breast. Place in bag one small chopped carrot, one onion, one clove, a little sweet herb, celery (if desired), salt and pepper, according to taste. Add one and a quarter tumblers of water. Seal up bag. Tie a piece of string round the neck of the bag to prevent the water running out. Allow forty-five to sixty minutes in a moderate oven (300 Fahr.).
 
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