From:
The Thorough Good Cook
Poultry: 15. Fowl with Olives
Singe and prepare a fine
fowl; then take some
olives, which are to be
blanched till they are no longer
briny. Next
boil them in a thin
Spanish sauce. Skim the
sauce, add a little
lemon juice, and pour it
under the fowl. Serve up with some stuffed olives, which you have turned with your
knife, so as to take out the
stones and leave the olives
whole.