|Roast fowls||2 , cold, trimmed|
|Celery||1 Teaspoon (Leveled)|
|Butter||1 1⁄2 Ounce|
|Flour||1 1⁄2 Ounce|
Divide fowl into neat pieces.
Boil fowl bones, bay leaf, mace and sliced vegetables in 1 pt water for good stock.
Melt butter in a saucepan, stir in flour, and lightly brown the roux; stir in the stock, boil well and season to taste.
Add the trimmed pieces of fowl to sauce and heat thoroughly.
Dish the fowl, and strain the sauce over.