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Baked Chicken with Parsnips

Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a young chicken by splitting open at back, place in a dripping-pan, skin side up, lay parsnips around the chicken, sprinkle with salt and pepper, and add a lump of butter the size of an egg, or two or three slices of good pickled pork; put enough water in pan to prevent burning, place in oven and bake until chicken and parsnips are done to a delicate brown; serve chicken separately on a platter, pouring the gravy in the pan over the parsnips.