Fowl
Butter
Flour
Stock
Bacon
Ham
Mushrooms
Onions
Cloves
Eggs
Cream
Lemons

"Cut up a fowl into quarters and put it into a saucepan

with three ounces of butter and a tablespoonful of flour.

Put it on the fire, and when it is well browned add half a

pint of stock, bits of bacon and ham, butter, three mushrooms (previously boiled), an onion stuck with three cloves. When this is cooked skim off the grease, pass the sauce through a sieve, and add the yolks of two eggs mixed with two tablespoonful of cream. Lastly, add a squeeze of lemon juice to the sauce and pour it over the fowl."

This recipe (No. 134) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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