Bone the breast, and fill it with forcemeat. Lay the
bones and the other poultry trimmings in a stew-pan,
and the fowl on them. Put to them an onion, a bundle
of herbs, three blades of mace, a pint of stock, and a glass
of sherry. Mask the fowl with slices of bacon, and sprinkle
with white pepper; cover the whole close, and put' it on
a slow stove for an hour. Then take it up; strain the
braise, carefully skim off the fat, and set it on to boil
very quickly to a glaze, which put over the fowl with a
brush. Before glazing, put the fowl into the oven for a
few minutes, to give a little colour. If you are an abstainer,
leave out the sherry; but practically there is no harm
whatever in using a little wine in cookery. All the alcohol
evaporates in boiling, and only the flavour remains.

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