Legs of Fowl a la Wellington

In this case also the legs of fowls whose fillets have already been used will serve the purpose: the legs, wings, and back-bones should be separated and neatly trimmed, placed in a deep sautapan with two table-spoonfuls of salad-oil, a sprig of thyme, one bay-leaf, a clove of garlic, a little pepper and salt. Fry the members of fowls over a sharp fire until they are done of a light-brown colour, and then, after removing the bay-leaf and thyme, shake in two tablespoonfuls of flour, and one of Crosse and Blackwell's Indian Chutnee; stir all together, moisten with half a pint of good gravy, simmer the whole over the fire for ten minutes, and serve.