Mince up finely a carrot, turnip, and onion, add a little ham, a pinch of sugar and salt, and place at the bottom of small well-buttered bag. Slice the breast of a fowl, lay the slices on the prepared vegetables, sprinkle with oiled butter. Seal and cook six minutes in a slow oven. Dish the fillets, put the vegetables in a small sieve, press lightly and pour the gravy over the fillets.