The paper-bag cookery manual

moderately heated oven for about 35 to 40 minutes. When done, slit the bag, arrange the cooked chicken neatly on a hot dish and pour over the sauce ; squeeze a few drops of lemon juice over, and serve with plainly cooked rice. Chicken Fricassee, with Mushrooms. Cut a tender chicken into the usual joints, trim each neatly, and cut off any projecting bones; season with salt and pepper, and sprinkle over with very little flour, then dip each piece of chicken into clarified butter, and slip into a well oiled “Express” paper-bag, together with a handful of finely sliced preserved mushrooms, also a small onion stuck with a clove, half a carrot, and a bouquet of parsley ; pour over about a gill of stock. Close up the end of the bag, fold over and fasten with clips, then place on a wire grid and cook in a moderate oven from 35 to 40 minutes, according to quantity cooked. Stir a yolk of egg in a small basin with three table-spoonfuls of cream ; to this add the strained juice of half a lemon. Take the pieces of chicken out of the bag and dress them on a hot dish with the mushrooms ; remove the onion, carrot, and parsley, and strain the liquor remaining in the bag into the yolk of egg, etc.; mix thoroughly and pour over the chicken; sprinkle with a little finely chopped parsley, and garnish with fleurons (half-moons of puff pastry), and also, if liked, with thin slices of lemon. Chicken Patties. Mince finely some cold chicken with a little ham or tongue, season to taste with salt and pepper, and moisten with a little white or brown sauce. Roll out some puff, or rough puff, paste about one-eighth of an inch thick, stamp into rounds and line some small patty tins ; place in each a tablespoonful of the prepared chicken mixture. Roll out more of the paste rather thicker than the first lot, stamp into rounds the size of the tops of the tins, wet the edges, and cover the patties. Place them in a buttered grease-proof paper-bag, fold in the end, and bake in a hot oven for about 20 minutes. Roast Duck. Proceed the same as directed for roast chicken, allowing a little longer to cook, but omitting the bread sauce. Stuffed Roast Duck. Prepare a savoury banana stuffing as directed in the Miscellaneous Recipes section, with this stuff the body of a duck trussed for roasting ; enclose it in a paper-bag, and proceed to cook it as stated for roast chicken, allowing about 45 to 50 minutes to roast. Roast Pheasant. Pick, draw, and truss a pheasant, tie a piece of fat bacon over the breast, spread over a little butter or dripping, and enclose it in a buttered paper-bag ; cook it on a grid shelf in a fairly hot oven for about 35 minutes, or longer, according to size of bird ; dish up, and garnish with watercress; serve with bread sauce, and chipped potatoes. Roast Quail. Truss the quails, cover the breast of each with a vine leaf and larding bacon, and enclose them in a buttered paper-bag, fasten the end with clips, and cook in a fairly hot oven on a grid shelf for about 10 minutes. Serve the quails on pieces of toasted bread ; garnish the dish with watercress, and send to table with a little nicely seasoned gravy. Roast Grouse. Proceed the same as directed for roast pheasant, and allow about 20 or 25 minutes for roasting the birds. Grouse with Bacon.