Chicken a la Irving—Broiled and Stuffed

Procure very young chickens each one to weigh a pound and a quarter; draw singe and clean them well picking out all the pin feathers; split them in two through the back, and take off the meat from the legs without injuring the skin; chop up this meat with the same quantity of fresh fat pork, a few spoonfuls of cooked fine herbs (No. 385), and half as much bread-crumbs; season with salt, pepper and nutmeg, adding one whole egg; lay this dressing in the inside part of the chickens, cover with melted butter and besprinkle with bread-crumbs; lay them on a double hinged broiler to broil very slowly but to a fine color. Fry colorless one tablespoonful of onions with as much small squares of raw ham; moisten with a gill of veal blond (No. 423), a gill of espagnole sauce (No. 414), and a gill of tomato puree (No. 730); let the whole simmer for ten minutes, then strain the sauce through a fine sieve and pour it into the bottom of the dish; sprinkle over with chopped parsley and lay the stuffed chickens on top.