Flour it, set it in a dripping-pan with a few slices of fat pork laid on the breast, or else put a few pieces of butter on it. If you do not use the pork, put an ounce of butter in a wooden spoon, press it to make it stick; to baste, rub the butter side over the bird; keep the spoon in a cool spot when not in use.

Allow fifteen minutes to the pound, turn the chicken over when the one side is brown; when done take it up. If you used pork, pour off the fat and remove the pork; have the gizzard ready chopped, the liver mashed fine, and a teaspoonful of flour mixed with it; pour the liquor from the giblets to it, stir well, then pour the whole into the pan and boil it on the stove.

Take the string and skewers from the chicken, set it in a dish, with watercress round it, pour the gravy in a tureen and serve.