Prepare as for roasting, stuff and truss; then wrap in thin slices of cold boiled corned ham. Bind the ham closely to the fowl with cotton string, put into a covered roaster, pour in half a cupful of hot consomme, or if you have none, or stock of any kind, butter and water; sprinkle with onion and parsley; cover and cook slowly, twenty minutes to the pound. Uncover and baste four times. When a skewer comes out easily and clean from thebreast, take the chicken up, undo the wrappings of ham, lay the fowl upon a hot platter with the ham, cut into strips about it, and keep hot.

Thicken the gravy with a brown roux, pepper, add three tablespoonfuls of chopped mushrooms, boil up once, and send to table in a boat. The flavor of the chicken will be very fine.