Required: One fowl.

Six tablespoonfuls of salad oil.

Half a pint of brown sauce.

Three tomatoes.

Three ounces of ham or lean bacon.

Two teaspoonfuls of chopped onion or shallot.

Half a lemon.

Salt and pepper.

(// liked) Two tablespoonfuls of sherry.

An old fowl will do excellently for this dish; with the slow, gentle cooking it will become quite tender. Cut it into small joints and the ham into large dice. Heat the oil in a stewpan, put in the chicken, and fry it a light brown, then add the onion and fry that. Next drain off all the oil from the chicken, and add the brown sauce, ham, and sliced tomatoes, also a little salt. Put the lid on the pan and let the contents simmer gently for about an hour or until the fowl is tender.

Arrange the joints in a neat pile on a hot dish. Season the sauce, carefully adding the wine if it is to be used. Re-heat the sauce, strain it over the chicken, arrange the ham in little heaps round, and garnish the dish with neatly cut sippets of fried bread and slices of lemon.