Fried Chicken, Vanderbilt Style

A whole fryer chicken stuffed with veal and tongue and deep fat fried.

Prepare and clean a chicken, and commencing from the neck, remove the skin from the flesh all around, including the legs; then stuff it with veal and tongue forcemeat, taking care not to fill it too full, only over the wishbone, and to fill all the cavities, making it plump and round. Then truss it as if for roasting, plunge into boiling fat sufficient to cover it, and fry a golden brown. Serve hot with piquant sauce, or cold, with salad.