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CHICKEN (aux Fines Herbes)

Make a forcemeat by mincing the liver of a chicken, and adding to it a tea-spoonful each of chervil, tarragon, chives, and parsley, all finely minced, two pinches of salt, and one of pepper; work these ingredients together with a little butter, put them inside the chicken, and sew it up to prevent the forcemeat escaping; cover the bird with slices of bacon, place over that some buttered paper, and roast before a clear fire. Put a piece of butter the size of an egg into a saucepan, and, when it is hot, fry in it a large onion sliced, and a large carrot; mix in very smoothly a table-spoonful of flour, and add sufficient stock to make the sauce a nice thickness. Add a glass of white wine and a tea-spoonful each of pimpernel, chervil, tarragon, and garden cress, all finely minced. Simmer the gravy gently for an hour, strain it, and, if necessary, put in with it a little more salt and pepper. When it has simmered for a short time, serve the gravy in the dish which contains the chicken. Time, half an hour to roast the chicken; an hour and a quarter to make the gravy. Sufficient, one chicken for three persons. Probable cost, 2s. 6d.