a pair of chickens, each weighing between three and a half and four
pounds; anything larger, an hour and a half. A sure sign that they are
done is the readiness of joints to separate from the body. If the
chickens are roasted in the tin-kitchen, before the fire, it will take
a quarter of an hour longer than in the oven.

Gravy for chickens: Wash the hearts, livers, gizzards and necks and
put on to boil in three pints of water; boil down to one pint. Take
them all up. Put the liver on a plate, and mash fine with the back of
the spoon; return it to the water in which it was boiled. Mix two
table-spoonfuls of flour with half a cupful of cold water. Stir into
the gravy, season well with salt and pepper, and set back where it
will simmer, for twenty minutes. Take up the chickens, and take the
meat rack out of the pan. Then tip the pan to one side, to bring all
the gravy together. Skim off the fat. Place the pan on top of the
stove and turn into it one cupful of water. Let this boil up, in the
meantime scraping everything from the sides and bottom of the pan.
Turn this into the made gravy, and let it all boil together while you
are removing the skewers and strings from the chickens.


Chicken a la Matelote.

Cut up an uncooked chicken. Rub in butter and flour, and brown in an
oven. Fry in four table-spoonfuls of chicken fat or butter, for about
twenty minutes, a small carrot, onion and parsnip, all cut into dice.
When the chicken is browned, put it in a stew-pan with the cooked
vegetables and one quart of white stock. Then into the fat in which
the vegetables were fried, put two table-spoonfuls of flour, and cook
until brown. Stir this in with the chicken. Add the liver, mashed