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Truffled Chicken

1 fat pullet, and the breasts of 2 more. 1 large can of truffles. 1/2 pound of fat salt pork. Seasonings.

Bone the fowl according to directions cut off the fille s or white meat of the other two and lay them all side by side on the table. Cut the fat pork in thin strips, score gashes in thick parts of the chic en and lay the strips in, cut the truffles and dispose the pieces evenly where they will show the b'ack spo's in the white meat when the chicken is sliced. Dredge well with salt and white pepper and a little nutmeg and powdered thyme. Then lay the chicken breasts in the thin places of the fowl, bring the two sides together and sew up the fowl into nearly its original shape. Do it up in a cloth, tie and pin it, and boil it two hours in salted broth. Press it while cooling. Take off the cloth when cold, draw out the thread it is sewed with. Serve the fowl either incased in aspic jelly, or coated with melted butter, or slice it and display the slices in a dish.