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Stewed Fowls.

Ingredients.

1 Fowl. Mushrooms. 4 oz. of Tomatoes.

1 pint of Stock. 1 Onion. Parsley.

Method.

1. Prepare and cut up at the joints a fowl or chicken. 2. Take a six-pint stewpan, melt two ounces of butter, and fry in it for five minutes one ounce of sliced carrot, and one sliced onion, stirring with a wooden spoon. 3. Put in the pieces of fowl with a little pepper and salt. 4. Dredge in one tablespoonful of flour stirring so as to thoroughly mix with the butter. 5. Add at three intervals about a pint of good stock, and four ounces of picked tomatoes with the skins and seeds removed, and broken in pieces. 6. Stir. 7. Let it come slowly to the boil. 8. Skim and simmer. 9. Add six button mushrooms cut into slices, and a tablespoonful of chopped parsley. 10. Let it come to the boil. 11. Simmer for fifteen minutes. 12. Skim, baste, and serve.

PRECAUTIONS.-Fresh tomatoes and mushrooms are essential.

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