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Chicken, Wilhelmina

Cut off head and feet, singe, draw, wipe and truss a tender two-and-a-half-pound chicken, place it in saucepan with a small piece butter, season with teaspoon salt, half teaspoon pepper, and brown it on range until a nice golden colour. Cut two ounces lean raw ham in one-third-inch-square pieces and add to chicken with six very small, peeled, raw potatoes and twelve small white onions. Add also a blade each thyme, and bay leaf, and one "foelie" nutmeg. Sprinkle over a half teaspoon salt, pour in two gills water, cover pan, let briskly cook for five minutes, set it at side of brisk fire and let simmer for one hour. Pour in a half gill sherry and let cook for twenty-five minutes, dress chicken on a large dish, untruss, arrange garnishing around, pour gravy over and serve.