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Fowl To Stew

(Poultry.) - (The Lady's Own Cookery Book)







Take a fowl, two onions, two carrots, and two turnips; put one onion

into the fowl, and cut all the rest into four pieces each. Add two or

three bits of bacon or ham, a bay-leaf, and as much water as will

prevent their burning when put into an earthen vessel; cover them up

close, and stew them for three hours and a half on a slow fire. Serve up

hot or cold.











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