The supper being for 20 persons, took 4 large spring chickens and of these used only the breasts to roast cut off raw, and the rest of the chickens reserved for a side dish for next day's dinner. After roasting in a small pan about half an hour set them away to get cold, and at night sliced thinly enough for 16 individual dishes to be set at intervals along the table, ornamented with colored jelly, and the remainder kept in reserve in case of further orders.