Paper-bag cookery

Chicken, Game, etc., broiled quickly. — Split the chicken down the middle. Well open. Pass two skewers longways to prevent the chicken from curling. Take and break one very fresh egg. Beat well. Add to it a little salt and black pepper, one ounce of melted butter, one teaspoonful of Worcester or other sauce, and one teaspoonful of mixed mustard. Mix together. With a brush glaze the whole chicken with the mixture. Then place the breadcrumbs all round. Butter the bag well all over the inside. Place chicken in it. Seal up, and place on the broiler. Be very careful not to tear the bag with the skewers. Allow 35 to 40 minutes in a hot oven. Salmi de Caneton. — Take a cold roast duck and joint it neatly. Place the carcass, giblets, bones, etc., in a clean, enamelled iron stewpan ; add to them a couple of sage leaves or a little powdered sage, a large onion stuck with a clove, a pinch of powdered sweet herbs, and half-a-pint of stock. Bring to the boil, skim carefully, and then draw the pan to the side of the fire and simmer very slowly until the goodness is fairly extracted. Then strain through a hair sieve into a clean saucepan, place on the fire, and reduce about one-third. Add salt and pepper to taste, the peel from half-a-dozen French olives, and half a glass of port. Meanwhile grease a bag thickly, place in it the joints of the duck, and cook for io minutes. Remove the bag from the oven and pour the gravy in. Close the bag and make it very hot for 10 minutes. Then dish up on a hot salmi dish and serve, garnished with fried croutons and accompanied by chipped or straw potatoes. Any kind of game may also be rechauffed after this recipe. POULTRY Roast Chicken. — Cover the breast of the fowl or chicken with butter or dripping, or better still, tie a piece of fat bacon over it. Place in bag, and set on broiler in a hot oven. Allow 25 minutes for a small spring chicken; 35 minutes for a large fowl; 45 to 50 minutes (according to size) for stuffed poultry or game in a moderate oven. Boiled Fowl. — Place the fowl (or other poultry) ready trussed, in a paper-bag. Put a little bacon or fat ham on the breast. Place in bag one small chopped carrot, one onion, one clove, a little sweet herb, celery (if desired), salt, and pepper, according to taste. Add 1)4 tumblers of water. Seal up bag. Tie a piece of string round the neck of the bag to prevent the water running out. Allow 45 to 60 minutes in a moderate oven. Boiled Turkey. — Same as above. Allow 1 hour and 45 minutes. If stuffed, allow 2 hours and 30 minutes. Tough Old Fowl. — This can be sent tender to the table if treated as follows; — Clean, truss and stuff according to taste. Put five spoonfuls of dripping or butter upon the breast. Place in the paper bag. Allow i hour and 45 minutes to 2 hours and a half, according to the size of the bird in question, in a moderate oven. The old rooster will appear on the table like a spring chicken, more serviceable than has ever been known in the history of cooking. Turkey or Goose. — Allozv il/$ hours in moderate oven ; if stuffed allow 1 hour and 45 minutes to 2 hours, according to size.