European and American cuisine

wash it in cold water ; wipe it dry with a towel ; cut off the feet from the first joint of the leg, make an incision just under the thigh, and put the legs inside the chicken. Detach the skin as much as possible from the breast, and put a layer of oyster forcemeat (described below) over the breast under the loosened skin ; fill the body with the same forcemeat Sew the chicken up, truss it nicely, rub over it 1 even tablespoonful salt, spread over it 1tablespoonful butter, and lay a few thin slices of larding pork over the breast; place the chicken in a roasting pan in a mediumhot oven ; roast until it has obtained a fine brown color all over, turning and basting it frequently ; then add Vs cupful broth from the giblets, which should be boiled in water, with 1 small onion and a little salt; continue to roast and baste till done. Shortly before serving lay the chicken on a hot dish, take out the threads and skewer, remove the fat from the gravy ; mix Vs tablespoonful cornstarch with 1 gill of cold water, add it to the gravy, stir and cook 3 minutes ; add sufficient broth from the giblets to make a creamy sauce, boil 3 minutes ; then strain, and serve. Oyster Forcemeat. — One and a half cupful rolled crackers, 10 large oysters chopped fine, 1 cupful oyster liquor, the yolk of 1 egg, 1 whole egg, 1 eventablespoonful salt, Ys even teaspoonful pepper 1 ounce melted butter, and Ys tablespoonful fine-chopped parsley; mix all together and use as directed. Roasted Chicken with Bread Dressing.— Place a saucepan with 2 ounces butter over the fire ; add 2 tablespoonfuls fine-minced onion ; cook 5 minutes without browning ; then add Ys pound of baker's bread previously soaked in cold water and pressed out ; stir and cook 6 minutes ; remove from fire ; add 1 even tablespoonful salt, Ys teaspoonful pepper1 teaspoonf ul thyme, and 2 eggs ; mix all together ; fill the chicken with this, and finish the same as in foregoing recipe. Another way is to remove the crust from a small loaf of stale bread and crumble the white part all up into small crumbs ; season with 1 even teaspoonful salt, Ys teaspoonful pepper, 1 teaspoonful thyme, 2 ounces melted butter, 1 egg, and 1 tablespoonful grated onion; mix a]l together and use. The grated onion may be omitted if the flavor is not liked. Chickens may be filled with sausage forcemeat, chestnut, or veal forcemeat. Chicken in Casserole. — Cut a well-cleaned young chicken into 6 parts, season them with Yt tablespoonful salt and Ys teaspoonful pepper. Fry 2 ounces fine-cut fat pork till crisp ; put half of the pork in a casserole, lay the chicken on top, pour the remaining pork over the chicken ; clean and fry light brown in butter 12 small white onions, lay them on top the chicken ; add 12 small potato balls and 1 dozen small, parboiled carrot balls ; sprinkle a little salt over the potato balls, close the casserole tightly and place in a medium hot oven till the chicken is done, which will take from 45 to 60 minutes. Shortly before serving, take the chicken and vegetables out, pour the gravy into a saucepan, free it from all fat.