From:
The Thorough Good Cook
Poultry: 16. Fowl with Tarragon
Chop finely some
tarragon, and roll it in
butter; place this in the
carcass of a
fowl,
sew it up and truss it, put it into a
saucepan half filled with
water, with
salt,
carrots, two large
onions,
bacon, a
clove, a very little
thyme, a very small sprig of tarragon without leaves, as long as a
finger; let the whole
stew till the fowl be very white. Then take some of the
liquor, and reduce it to a
glaze, to make a
brown sauce; add a little water to the rest of the
liquor; thicken it with a little
flour; put in some leaves of tarragon cut into
quarters, and
boil up. Serve the fowl very white, the
sauce over it very brown, and
garnish the sides of the dish with leaves of tarragon.