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Chicken, Roast

Young spring chickens should be very carefully prepared for roasting, as the flesh is so tender that it will easily tear. They require no stuffing. A little butter placed inside is an improvement. They should be firmly trussed like a fowl, slightly floured, put down to a clear fire, and basted constantly until ready. Bread sauce, mushroom, egg, or chestnut sauce may all be served with roast chicken. If the fire is too fierce a piece of oiled paper may be fastened over the breast of the bird whilst it is down. Time to roast, half an hour. Probable cost, 2s. 6d. each. Sufficient for two or three persons.