Mrs. Lincoln's Boston cook book

Chestnut Sauce, — Remove the fat from the drippingpan ; add nearly a pint of hot water ; thicken with flour which has been cooked in brown butter ; add salt and pepper^ and the remainder of the chestnuts. Braised Fowl. Prepare the same as for roasting ; dredge with salt, pepper, and flour, and brown slightly in hot butter or chicken fat in a frying-pan. Put in a deep pan ; half cover with water. Add the giblets, one onion, and one tablespoonful of herbs tied in a bag. Cover with a tightly fitting pan, and bake till tender, basting often. Chop the giblets, thicken, season, and strain the gravy ; add the giblets, and pour around the fowl. Chicken Fricassee. Singe, and cut the chicken at the joints, in pieces for serving Cover with boiling water ; add one heaping teaspoonful of salt, and half a a saltspoonful of pepper. Simmer one hour, or till tender, reducing the water to nearly a pint. Remove all the large bones, dredge with salt, pepper, and flour, and brown in hot butter. Put the chicken on toast on a hot platter. Strain the liquor and remove the fat. The Boston Cook Book. Add to the liquor one cup of cream or milk^ and heat it again. Melt one large tablespoonful of butter in a saucepan ; add two tablespoonfuls of flour ^ and when well mixed pour on slowly the cream and chicken liquor. Add salt, pepper, half a teaspoonful of celery salt^ one teaspoonful of lemon juice. Beat one egg ; pour the sauce slowly on the egg ; stir well, and pour over the chicken. The chicken may be browned before cooking, then stewed, and a brown gravy made b}' browning the butter before adding the flour. Half a can of mushrooms may be added to improve the flavor, letting them simmer in the sauce five minutes. Arrange the body of the chicken in the centre of the dish, with the wings at the top, the thighs below, and the ends of the drumsticks crossed at the tail. If the chicken be not fried, it is simpl}^ a chicken stew ; and dumplings may be added, or not, as you prefer. And if put into a deep dish with a rich gravy, made as for fricassee, but without the egg, and covered with a rich crust of pastry and baked, it is chicken pie. Chicken Curry. Cut the chicken at the joints, and remove the breast bones. Wipe, season with salt and pepper, dredge with flour ^ and brown lightly in hot butter. Put in a stewpan. Fr\^ one large onion,, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix one large tablespoonful of flour,, one teaspoonful of sugar,, and one tablespoonful of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes,, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken, and simmer one hour, or till tender. Add one cup of hot milk or cream. Boil one minute longer, and serve with a border of boiled rice. Rabbit, veal, and lamb may be curried in the same way. 26o The Boston Cook Book, Broiled Chicken.