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CHICKEN (a l'Estragon)

Put some tarragon leaves in hot water, dry them, and chop them small; make a forcemeat by mincing the chicken's liver, and mixing with it an equal quantity of bacon, a little of the chopped tarragon, some nutmeg, salt, and pepper; stuff the bird with this, cover it with slices of bacon, tie over it some sheets of buttered paper, and roast it before a clear fire. Boil some nicely-flavoured stock with the remainder of the tarragon leaves, thicken it with a little brown thickening, or with flour and butter, and add salt, pepper, and a little lemon-juice. Send this to table with the chicken. Time to roast, half an hour for a small chicken. Sufficient for two or three persons. Probable cost of chicken, 2s. 6d.