Breaded Chicken.
A young roasting chicken.
2 tablespoonfuls of butter.
1 level tablespoonful of salt.
1/3 teaspoonful of pepper.
1 gill of dried bread crumbs.
Use a chicken weighing about three or four pounds, and have it split down the back. Singe and wipe it. Let the tips remain on the wings. Turn the wings back and skewer them into place. Fasten the neck under the body. Press the chicken out flat, and press the legs back on the body, skewering them in this position. Season with the salt and pepper, and place in a dripping-pan. Rub the soft butter over the breast and legs, and then sprinkle the crumbs over the chicken. Place the pan in a hot oven and cook for forty-five minutes. Reduce the heat after the first fifteen minutes.
Remember that the chicken is put in the bottom of the pan split side down, and that there is no water or basting of any kind used.
This dish is especially good served with a Tartar sauce, but it is very good without any sauce whatever.