From:
The Thorough Good Cook
Entrees: 6. Braised Fowl
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.