Pluck, draw and singe the fowl—truss it for boiling with the drumsticks put in the sides—the legs should be cut off. Boil it in sufficient water to half cover it. Add an onion, a carrot, a bay leaf, a little salt. Boil for an hour. Put two ounces of beef dripping or butter, one of flour, into a saucepan. Stir over the fire for one or two minutes, then add sufficient stock (in which the fowl has been boiled) to make a thick paste; add enough milk to make it into a white sauce, which should be nicely glazed. Put around some green peas or a macedoine of vegetables.