Savory crumbs. Wash the fowl out well inside with plenty of cold water. Dry well, put the liver and a small shallot inside the bird. Have ready a large tablespoonful of white breadcrumbs. Add to them a lump of butter the size of a big walnut, pepper and salt to taste, a teaspoonful of finely minced chives, and a teaspoonful of well washed and minced tarragon.

Mix all together and put into the bag with the bird. Cook gently for sixty-five minutes in 300 Fahr. Open bag. Slip bird and crumbs out gently on to a hot dish and send to table with new potatoes and salad.