Pour a dessertspoon of vinegar down the gullet of a live hen. Slaughter it after 2 or 3 hours, then clean and draw the bird. Or, after slaughtering the hen, soak it in cold water for an hour, and then bury in sand for a full 24 hours. Pluck, draw, and salt the bird, then cook it on a spit or on a dripping pan, basting with butter and rich bouillon. Fry 2 crushed rusks in
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