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After the first experience in making this chicken dish, it is not
difficult to prepare, and it makes an exceedingly nice course for
dinner. With a sharp penknife, slit the chicken down the back; then,
keeping the knife close to the bones, scrape down the sides, and the
bones will come out. Break them at the joints when coming to the
drumsticks and wing-bones. These bones are left in. Now chop fine, cold
cooked lamb enough to stuff the chicken; season it with pepper, salt,
one even tea-spoonful of summer savory, two heaping table-spoonfuls of
chopped pork, and _plenty_ of lemon-juice, or juice of one lemon. Stuff
the chicken, and sew it, giving it a good shape; turn the ends of the
wings under the back, and tie them there firmly, also the legs of the
chicken down close to the back, so that the top may present a plump
surface, to carve in slices across, without having bones in the way. Now
lard the chicken two or three rows on top. If you have no
larding-needle, cut open the skin with the penknife, and insert the
little pieces of pork, all of equal length and size. Bake this until it
is thoroughly done, basting it very often (once or twice with a little
butter). Pour a tomato-sauce (see page 125) around it in the bottom of
the dish in which it is served.