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

slices of salt pork tied with twine. Baste often, at first with melted butter, and then with the drippings. If the bird has been enveloped with paper, the latter must be removed about ten minutes before taking the chicken from the fire; do the same with the slices of salt pork. It takes from twenty-five minutes to one hour to roast a chicken, with a good fire. The time depends as much on the quality of the bird as on the size. With a skewer or a small knife, or merely by pressing on it with the fingers, anyone can learn how to tell when done, after having roasted only two or three. Even by the look of it, many persons can tell. _With Water-cress._--Dish the chicken when roasted, put fresh water-cress all around, remove the fat from the gravy, which you turn over the whole; add salt and pepper to taste, a little vinegar or lemon-juice, and serve warm. _With Sauces._--When roasted, serve with the following sauces: _soubise_, _tarragon_, _oyster_, _tomato_, and _Provençale_. _With Garnitures._--Dish the bird when roasted as directed, and place one of the following garnitures around, and serve warm: _quenelles_ of chicken or of veal, _Macédoine_, and _cauliflowers_. _With Macaroni._--Spread four ounces of macaroni _au jus_ on a dish, place the roasted chicken on it, and serve the whole warm. _With Butter._--It may be served with its gravy and craw-fish or lobster-butter. _With Chestnuts._--When dished, surround the chicken with chestnuts glazed, and serve. _With Pigeons._--Dish the bird, place four roasted pigeons around, one at each end and one on each side; fill the intervals with green peas au jus, and serve warm. All the above may be decorated with skewers. Run the skewer in a _chestnut_ and then in a _craw-fish_; or, in a _quenelle_ and then in a _chestnut_ or _craw-fish_; or, in a _chicken-comb_, and in a _quenelle_, and stick it on the chicken. Two skewers only for a chicken make a fine decoration. Slices of _truffles_, of _mushrooms_, and _chicken-combs_, make fine as well as delicious decorations. _Baked._--Put the chicken in a baking-pan,