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CHICKEN (a la Chasseur)

Cut a young chicken down the back and flatten it out. Put it for an hour in a marinade of oil, lemon-juice, sliced onion, and chopped parsley. Egg and bread-crumb it, and broil over a clear fire. Serve garnished with water-cress tossed up in oil and vinegar. Brown sauce in a sauce-boat, flavoured with sherry, should also accompany it. Probable cost, 3s. 6d.