To Roast a Chicken. Time—1 hour.
1 fowl (smoked beef fat). Stuffing: 1 tablespoonful chopped suet, 1 tablespoonful bread-crumbs, ½ tablespoonful chopped parsley, ½ tablespoonful chopped herbs, grated nutmeg, pepper and salt to taste, grated lemon-rind, 1 egg.
Dry the fowl well; prepare the stuffing as below, put it in at the breast, and sew or skewer it up. (If liked, lard the fowl with the smoked beef fat.) Rub with a little pepper and salt, dredge lightly with flour, and leave a little while. Then put a piece of greased paper over the breast, and put down to roast. Remove the paper ¼ hour before the fowl is done.
For the stuffing: Chop the suet and parsley fine, add to them the bread-crumbs, herbs, pepper, and salt, nutmeg, lemon-rind, and lastly the egg, well beaten. Mix all well together.