Ranaque Chickens.
After the first experience in making this chicken dish, it is not difficult to prepare, and it makes an exceedingly nice course for dinner. With a sharp penknife, slit the chicken down the back; then, keeping the knife close to the bones, scrape down the sides, and the bones will come out. Break them at the joints when coming to the drumsticks and wing-bones. These bones are left in. Now chop fine, cold cooked lamb enough to stuff the chicken; season it with pepper, salt, one even tea-spoonful of summer savory, two heaping table-spoonfuls of chopped pork, and plenty of lemon-juice, or juice of one lemon. Stuff the chicken, and sew it, giving it a good shape; turn the ends of the wings under the back, and tie them there firmly, also the legs of the chicken down close to the back, so that the top may present a plump surface, to carve in slices across, without having bones in the way. Now lard the chicken two or three rows on top. If you have no larding-needle, cut open the skin with the penknife, and insert the little pieces of pork, all of equal length and size. Bake this until it is thoroughly done, basting it very often (once or twice with a little butter). Pour a tomato-sauce (see page 125) around it in the bottom of the dish in which it is served.