No. 1—ROAST SPRING CHICKEN.
Quantity for 6 Persons.
- 2–3 young spring chickens
- Salt
- ¼ lb. of butter
- 1 tbsp. of flour
- ½ cup of sweet cream
- ½ pt. of water
- 3 thin slices of bacon
Preparation: The chicken is dressed, washed and dried well inside and outside and rubbed with salt.
Heart and liver may be put back into the chicken, gizzard and neck into the pan. The bacon slices are tied over the breast of the chicken, the pieces of butter put on top and then placed in the oven to roast one hour, basting it often until it is a golden yellow or light brown. Add water from time to time so that the butter will not get too brown. During the last 15 minutes put the cream, the flour and if necessary, water into the butter and let it simmer 15 minutes longer. Strain the gravy and serve with the chicken.
Remarks: You may leave off the bacon, but must baste the chicken every 5 minutes, because the breast gets dry very quickly.
No. 2—STUFFED ROAST CHICKENS.
Quantity for 6 Persons.
- 2 young chickens
- 2 slices of bacon to tie across the breast
- ¼ lb. butter for frying
- Salt
- ½ tbsp. of flour
- ½ cup of cream
- ½ pt. of water
The Stuffing.