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Boned Chicken

Pick and singe the chicken and cut off the head and feet, but do not draw it. With a sharp penknife slit the chicken down the back; then, keeping the knife close to the bones, scrape down the sides, and the bones will come out. Leave the drumsticks and wing bones in, but break them at the joints. Stuff the chicken with chopped cold, cooked ham, seasoned with salt and pepper, a teaspoon of summer savory, and the juice of one lemon; add two tablespoons of chopped salt pork. In stuffing, give the chicken, as far as possible, its original shape, and sew it up securely. Turn the ends of the wings under the back, cie or skewer them firmly, and tie the legs down close to the body, so that the top will present a plump surface to carve in slices across. Lard the chicken with two rows of fat pork on the top. Bake until done, basting often. Allow fifteen minutes to a pound in baking. Serve with aspic jelly.