To Boil a Chicken. Time—2 hours.
1 fowl, ½ lemon, mace; pepper and salt to taste.
Boil enough water to well cover the fowl, add salt, pepper and mace. Rub the fowl with the lemon-juice, put it into the saucepan. Boil gently 1½ hour. Serve with lemon sauce (see [page 39]), and if liked, garnish with slices of tongue, smoked beef, or worsht.
Chicken Broth.
Cut up an old fowl, cover with water, and stew it with 2 onions till it goes to pieces. Season with pepper and salt, skim well, strain, and serve very hot with sippets of toast.
Chickens’ necks stewed in the same way make very good broth.
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.