Mrs. Lincoln's Boston cook book

Singe, and split a young spring chicken down the back. Break the joints ; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper, and rub well with soft butter. Place in a double gridiron, and broil twenty minutes over a clear fire. Spread with butter, and serve very hot. Or cover with fine bread crumbs and bake in a hot oven half an hour. Serve with Tartar sauce. To Carve.- — Separate the legs and wings, and then separate the breast from the lower part. Fried Chicken. Singe ; cut at the joints ; remove the breast bones. Wipe each piece with a clean wet cloth ; dredge with salt, pepper, and flour., and saute them in hot salt pork fat till brown and tender, but not burned. Arrange on a dish, with boiled cauliflower or potato balls, and pour a white sauce over them. Or dip in egg and crumbs, and fry in deep hot fat, and serve with tomato sauce. Broiled Fillets of Chicken. Remove the bone from the breast and thighs. Rub the meat with butter or olive oil ; season, and cover with fine cracker dust. Broil about ten minutes. Devilled Chicken. Boil a chicken until tender in boiling salted water. When cold, cut at the joints, baste with soft butter, and broil till brown. Or cut any cold boiled or roasted chicken at the joints, rub with salt and butter, and broil till warmed through. Pour hot Tartar sauce over them. Or make several incisions in the flesh, and rub with mustard and cayenne pepper before broiling. The Boston Cook Booh Roast Goose. Singe, remove the pin feathers, and before it is cut or drawn, wash and scrub thoroughly in warm soapsuds, to open and cleanse the pores, and render the oil more easy to be extracted. Then draw, as directed on page 253. Wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes highly seasoned with onion, sage, salt, and pepper, or with equal parts of bread crumbs, chopped apples, and boiled onions, seasoned with salt, sage, and pepper. Sew and truss ; put on a rack in a pan, and cover the breast with slices of fat salt pork. Place in the oven for three quarters of an hour. The pork fat is quickly drawn out by the heat, flows over the goose, and aids in drawing out the oil. When considerable oil is extracted, take the pan from the oven, and pour off all the oil. Remove the pork, and dredge the goose with flour, and place again in the oven. When the flour is browned, add a little hot water, and baste often. Dredge with flour after basting. Cook until brown and tender. Make a gravy as on page 256. Garnish with water cresses. Serve with apple sauce. Roast Ducks. Pick, singe, and remove the crop, entrails, oil bag, legs, and pinions. Wipe, truss, dredge with salt, pepper, butter, and flour. Bake in a hot oven twenty minutes if liked rare, or thirty minutes if preferred well done. Serve with olive sauce and green peas. Geese and ducks have a strong flavor, and are improved by stuffing the craw and body with apples cored and quartered. The apples absorb the strong flavor, therefore should not be eaten. Celery and onions are also placed inside the duck, to improve its flavor. Braised Ducks. Ducks that are tough and unfit to roast are improved by being braised with onions, carrots, and turnips. Or they may be stewed, and served with canned peas. The Boston Cook Book. Larded Grouse.