Take a chicken, clean, singe, and remove the pin feathers; then wipe it clean, stuff and truss it. Rub it over with a mixture of salt, pepper, and flour, and warmed butter, and put it into a bakingpan with a little chicken fat or dripping, and set it in the oven. When the flour is well browned, reduce the heat of the oven, baste well with its fat, and afterward with three or four ounces of butter melted in a breakfast cupful of boiling water. When the chicken is brown on one side, turn it over on the other, so as to color it well all over, adding a little more water if there should not be sufficient to baste with. A bird weighing from four and a half to five pounds will take about an hour and a half to bake.

Roasted Chicken, Maryland Style

Take two small chickens, detach their legs and wings and lay them on a plate; season with salt and pepper, dip them in beaten egg, roll in sifted breadcrumbs, and place them in a buttered pan. Pour over an ounce of clarified butter and roast in the oven for eighteen minutes. Pour half a pint of cream sauce on to a hot dish, arrange the chickens on top, decorate with six thin slices of broiled bacon, also six small corn fritters, and serve as hot as possible.

Roasted Chicken With Chestnut Stuffing

Dress two small chickens and boil gently in sufficient water to cover until tender. While they are cooking, either boil or roast sufficient chestnuts to fill it. If the nuts are roasted, make a cross cut on each to prevent the bursting of the shell. Remove the shells and skins of the chestnuts, fill the chicken with them, and brown it quickly in a hot oven, basting it every few minutes with butter, salt and pepper mixed together. Serve when sufficiently brown.

Roasted Chicken With Oyster Sauce

Pick and draw two chickens; chop fine a sufficient quantity of oysters with truffles to fill them, season with chopped parsley, spices, salt and pepper, and stuff the birds with the mixture; then truss them, lay them in a baking-pan, pour butter over, and roast in the oven. Blanch twenty or thirty oysters, put them in a stewpan with a lump of butter, a few tablespoonfuls of chopped herbs, and a small quantity of olive oil, and toss them about over the fire for about twenty minutes. Mix one wine-glassful of white wine and about a teacupful of stock with the oysters, put in half an ounce of butter kneaded with half a tablespoonful of flour, and stir it over the fire until thick. When the chickens are cooked, remove them from the oven, untruss, place them on a hot dish, arrange the oysters around with slices of lemon, pour the sauce oyer, and serve.