This section is from the book "Soyer's Standard Cookery", by Nicolas Soyer. Also available from Amazon: Soyer's Standard Cookery.
Place a fowl in a stewpan, with enough salt water to nearly cover it. Add a slice of rather fat ham, and a very little garlic, some powdered pimento, and a little saffron. Cook till the fowl is tender, then take it out, reduce the liquor to a sauce, thicken with flour and butter, and serve with the fowl.
 
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