Photo by: Lord-Williams
For 4 persons
1 whole chicken
3 ½ oz lard
2 roasted chicken livers
½ tsp black pepper
salt to taste
½ c red wine vinegar
Clean and scorch the chicken. Cut off the claws and neck. Salt it and put it on a spit; smear it with lard.
Put the rest of the lard in the dripping pan and heat it until dissolved. Parboil the onions in boiling water for 5 minutes. Thinly chop them and add them to the dripping pan. Chop the livers and grind black pepper. Add these to the dripping pan with vinegar and ½ c water.
Put the dripping pan under the spit and roast the chicken. When the chicken is done, carve it and place it in a serving dish with the liver and onion sauce in the dripping pan.
Supply eaters with grails instead of plates for eating this dish.