Take a fowl, trussed as if for boiling, and rub it well over with a split onion. Place it in a well-greased bag, and add to it a gill of good stock. Add also a sprig of parsley, a bay leaf, a sprig of sweet herbs, and, if obtainable, two or three spring onions, all tied together. Take four ounces of well-cooked rice and add it to the fowl. Place the bag on the grid; simmer very slowly in a moderate oven (300 Fahr.), until the fowl is cooked. Then dish up the fowl on a hot dish; remove the herbs, etc., and empty the rice into a fresh bag. Add to it a tablespoonful of stock, two-penny-worth of cream, a little grated lemon peel, a dust of nutmeg, and pepper and salt to taste; mix thoroughly. Add the well-beaten yolk of an egg; make hot again on the grid and serve at once.

Turkey poult and a fillet of veal are both excellent if cooked after this recipe.

Poulet à l'Amèricaine. Joint a spring chicken neatly (first singeing it carefully), then dust each joint lightly with black pepper and place in a marinade for an hour, turning it frequently. Have ready a light frying batter, wipe the joints on a clean meat cloth, then dip each into the batter. Grease a bag very thickly and put into it the chicken, place it on the grid in the oven and cook for about three-quarters of an hour in 300 Fahr. Then take it out of the bag, drain it carefully, dust lightly with salt and a very little cayenne pepper and serve it quickly and hot. A lentil salad should accompany chicken cooked after this fashion.