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Roast Chickens

Mrs. Jas. Beaty.

Wash them clean outside and inside : stuff them as directed for turkeys; baste them with butter, lard, or drippings, and roast them about an hour. Chickens should de cooked thoroughly. Stew the inwards till tender, and till there is but little water; chop them and mix in gravy from the dripping-pan; thicken with brown flour; season with salt, pepper, and butter. Cranberry or new made apple sauce, is good with them.