German Way of Cooking Chickens.
Stuff the chickens with a force meat made of French rolls, a little
butter, egg, finely-chopped onion, parsley, thyme, and grated lemon
peel; then lard and bread crumb them, putting a piece of fat over the
breasts that they may not become too brown. Place them in a stewpan with
1 oz. of butter, leave uncovered for a short time, then cover and bake
about 1½ hours. Half an hour before serving add a small cup of cream
or milk and baste thoroughly over a hotter fire.
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