Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

in a while, till every piece is of a golden color, and nearly cooked, then add two sprigs of parsley, one of thyme, a bay-leaf, and one clove, tied together with twine; add also three or four mushrooms cut in slices, and if handy three or four truffles also cut in slices; when the whole is cooked, dish the pieces of chicken thus: the neck and gizzard, with the fore part of the back, and the low part of the legs in the middle, one leg on each side of the dish with one wing beside each, then the breast and hind part of the back, and the ends of the wings at the top. Have an Italian sauce ready, pour it on the chicken, place on the whole the pieces of mushrooms and truffles, also some _croutons_ fried in butter, and serve. _With Green Peas._--Clean, prepare, and truss the bird as directed for poultry, then cook it whole as a stewed chicken above. When done, dish the chicken, place peas _à l'Anglaise_ all around, strain the sauce over the whole, and serve. _Larded with Truffles._--Clean, prepare, and truss a fat chicken. Make about two dozen small pegs, with truffles, about half an inch long and one-eighth of an inch in diameter. Take a skewer, make a hole in the flesh of the breast of the chicken, and put a truffle-peg into it. Put a dozen pegs in the same way on each side of the breast-bone, and cook and serve the chicken. It is either boiled, stewed, or roasted, and served as directed for either. _With Tarragon._--Proceed as for a stewed chicken, with the exception that it is cooked whole after being trussed as directed for poultry, and after having stuffed it with two ounces of butter kneaded with half a dozen stalks of tarragon chopped fine. Serve with a few stalks of tarragon around the dish. _Roasted._--Clean, prepare, and truss the chicken as directed. Place it on the spit slightly salted and buttered all around, or envelop it in buttered paper, or merely cover the breast with thin