16 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 1-1/2 hours. Half an hour before serving add a small cup of cream
or milk and baste thoroughly over a hotter fire.