A year's cookery

Poultry and Game are always regarded as suitable to the needs of the sick. When provided, they may be plainly cooked in the usual way. It is to be noted, however, that it is always possible to divide a bird and cook the portions differently, thus making two dishes instead of one. This plan is to be preferred to that of cooking the bird whole and serving it the second time cold or “ warming it up.” Cold meat, or meat made hot a second time, should never be given to invalids. To Cook a Foicl for an Invalid. — Divide the bird into two halves by cutting it down the middle with a sharp knife. The portions may be prepared in any of the following ways : — Broiled Chicken , if successfully managed, will be found ex¬ cellent, but it requires care. Unless the bird is quite young, it should be partially cooked in the oven before being placed on the gridiron, otherwise it will be underdone in parts. Pick and singe the chicken, and divide it evenly quite through ; then cleanse it thoroughly, remove the trail, cut off the head and neck, and the first joints of the feet, and if it is necessary to wash the bird, be sure to dry it perfectly afterwards with a clean napkin. This being done, put the half chicken in good position and make it as flat as possible, so that the heat of the fire may reach every part equally. Nothing looks worse than to see a broiled chicken sprawling in the dish, therefore aim at placing it neatly. A little while before it is to be cooked, oil it all over, or brush it over with warm butter, then put it on the gridiron over a clear fire, bones downwards, and keep it well basted. Turn it three or four times during the process of cooking, and begin to turn when the gravy begins to ooze out. Sprinkle with pepper and salt, and serve. It will take about twenty-five minutes. The bird will be much more easily cooked in a hanging grill placed in front of the fire than it will on a gridiron over the fire. When chicken cannot be conveniently broiled over or before the fire, it may be baked in the oven in imitation of broiling ; and there are nurses who think that a chicken thus cooked is more wholesome than chicken broiled in the ordinary way. Divide the chicken, or, if liked, simply take a wing and part of the breast from a young chicken. Should there be any doubt as to the tenderness of the bird, lay the piece on a gridiron or toaster, set over a pan of boilingwater, cover it, and let it steam for half an hour before broiling. This done, lay it in a clean, warm dripping-tin, put it in a moderately hot oven, and turn it two or three times, and baste it all over by rubbing it with butter tied in muslin each time it is turned. A piquant sauce for serving with broiled or roast chicken may be made by mixing together two teaspoonfuls of melted butter with one tablespoonful of vinegar, one saltspoonful of mustard, the same of white sugar, and a little pepper and salt. Heat to the point of boiling, pour over the chicken, and cover closely five minutes before serving.