Draw and split the chicken down the back; it must not weigh over one and a half pounds. Put half of it in a granite roasting pan, bone side down, put two or three tablespoonfuls of water in the pan, run it in a quick oven and bake for thirty-five minutes. If the water evaporates quickly, add a little more. When the chicken is half done dust it with salt, and if admissible a suspicion of pepper. When it is nicely browned dish it on a dainty platter, put a little quill of paper over the leg bone, spread over a little sweet butter and serve.

Chickens may stand a moment after they are cooked, before serving; they do not become heavy or sodden like beef or mutton.