Recipe: Roast Chicken

Prepare the CHICKEN. Fill with

  • Two stalks of celery,
  • Two onions,
  • One cupful of bread crumbs,
  • One fagot of potherbs,
  • Two tablespoons of butter, or shortening,
  • One egg.

Put the celery, onions and potherbs through the food chopper. Mix bread crumbs, butter and beaten egg. Fill into the CHICKEN and then sew the opening. Shape and roast in a moderate oven for twenty minutes to the pound. Baste every ten minutes the first half hour, then every twenty minutes until the CHICKEN is cooked.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss