• 1 large roasting chicken (4–5 lb. 2–2½ k.)
• piece of home-boiled gammon, about

The day before you want the dish, or a day or two sooner, cook the gammon in water with brown sugar and cloves. Allow to cool in the liquor. Roast the chicken the day or a few hours before you want the dish, but so that it is only just cooked, barely done, as for a salmi.

First carve the gammon so that there