On Utilising very Young Chickens . 
$7 
and heart, in a small quantity of water, and let them boil for gravy. Put the chicken on a table 
on its back with the crop towards you ; take a sharp knife, and cut from the point of the breast- 
bone to the wing, being careful to keep the edge of the knife against the bone all the time, 
that no meat may remain on the carcase ; raise the meat that is divided, and remove it wherever 
it adheres to the bone. This gives you a delicious wing. One of these will come from each 
side of the breastbone, and will leave it denuded of meat. These are the two choicest pieces. 
Next remove the two legs and divide each at the joint, making thigh and drumstick of each ; 
then the wings, cut them off, and divide at the principal joint. You will then have a small 
merry-thought and two small side bones. Lay the carcase on its side, and chop it in halt 
lengthwise. If you have followed our instructions closely there will be little or nothing left 
on the breastbone ; nevertheless, put it in the saucepan that is already turning water into gravy. 
Then divide the backbone just below the oyster-pieces, and flatten them with a good blow 
of the flat side of the chopper. Thus from each chicken you have two slices of breast, two 
thighs, two drumsticks, a merry-thought, two side bones, the wings, and two succulent pieces 
of back. Next take three or four thin slices of salted pork and put with them. It is a wonderful 
improvement to cut up two sheep’s kidneys and add to it. Luxurious people put ham instead 
of pork, and some add mushroom and a few oysters. As we are not writing for them, we 
will return to our plain dissected chicken and our slices of pork. Season them to your taste. 
Then make a nice suet crust. Take a basin according to the size you desire, line it well with 
the crust, and then dispose your pieces artistically as though you were making mosaic work — 
do not throw them in. Pour in your gravy, tie the basin with a cloth, and boil long and gently. 
If our description is correct, and you like it as well as we do, your chickens will be benefactors 
instead of plagues, and you will often ask yourself whether they are large enough for a chicken 
pudding.” 
We can thoroughly recommend this recipe to all whom it may concern. 
