Chicken Smothered in Sauerkraut

For this delicious dish use an earthen baker (with a tight cover, if possible). Procure a small-sized young chicken; dress, draw and singe. Rub well with a flour and water paste; wipe quite dry inside; dust with salt and pepper. Rinse and drain 1 quart of sweet, fresh sauerkraut. Fill the chicken with hot mashed potatoes, well seasoned; lay it in the roaster, and place on it 2 slices of bacon (place 2 slices in bottom of roaster also); then cover the chicken completely with sauerkraut; add a saltspoonful of salt and half that quantity of pepper. Pour over a cup of cold water, close down the lid tight and roast in the oven 3 hours; have a moderate fire; do not allow to cook dry; add boiling water as required to keep bottom of roaster quite moist; when done, lift the chicken on to a large platter, pile the sauerkraut around it and garnish with slices of lemon; to the sauce in roaster add a large tablespoon of browned flour, a tablespoon of caramel and a cup of soup stock; boil up; add 1 tablespoon of lemon juice, salt and pepper to taste, strain and serve in sauce tureen.