Smothered Chicken.
Split a pair of young, but well-grown chickens down the back, as for broiling. Lay flat in a dripping-pan; pour a cup of boiling water over them, and invert another pan over them so as to cover closely. Roast half an hour, and baste very freely with butter and water. Ten minutes later baste with gravy from the pan. In five more, with melted butter, profusely. Bake until the fowls are tender and well colored. Dish, salt and pepper them; thicken and season the gravy; pour some over the chickens and send up the rest in a boat.