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.).