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Chicken Legs, Devilled with Bacon

Procure three small, tender spring chickens of one and a half pounds each. Cut off the legs and breasts without detaching the small filets from the breasts. Cut off the feet and bones at the second joint of the six legs, remove all the breast bones and cut the wings at the middle joints. Place the six legs on a plate, season all around with a teaspoon salt and half teaspoon white pepper and then rub well with a tablespoon oil. Arrange on a double broiler and broil for six minutes on each side. Remove. Have a devilled butter on a plate; roll each leg in the butter, then in fresh bread crumbs; replace on the broiler and broil for four minutes on each side. Dress on a hot dish. Arrange six thin slices broiled bacon over the legs and serve.

Place the breasts in a stone jar with two gills white wine, one gill water, half sliced carrot, half sliced onion, one branch celery, two branches parsley, one branch chervil, one bay leaf and one clove. Season with one teaspoon salt and half teaspoon white pepper; mix well, cover the jar, and keep it in a cool place until Sunday.

N. B. Neatly clean all the remaining bones and keep separately for Sunday.