Roasted With Jelly

Select a fine two pound and a half to three pound chicken; it must be very tender; draw, singe and free it of all the pin feathers, then truss it to roast (No. 179)); cover with a bard of thin fat pork, then roast it on the spit, basting it frequently, and when done and of a line color, remove and let it get cold. Untruss and glaze with chicken glaze (No, 397), and surround it with chopped jelly and jelly croutons, cut either into triangles, oblongs, lozenges, etc .

Cut up and Garnished with Salted Unsmoked Beef Tongue.. - After the chicken has been cooked and is cold, the same as for the above, cut it up into five pieces, pare them nicely and glaze over. Cut from the thick part of a tongue some slices three-sixteenths of an inch in thickness; pare them into oblongs three inches long by one and three-quarters wide, and cover well with half-set jelly. Dress the chicken around an upright conical support placed in the middle of a dish, having it covered with green butter (No. 583); decorate around with chopped jelly, and over this place the oblongs of tongue in a circle, one overlapping the other. On top of the support have some ornamental piece, either a figure or a cup filled with jelly cut in squares of an eighth of an inch. This dish can be accompanied by a separate remoulade sauce (No. 624).