Canadian cook book

7. Turn during cooking to brown chicken evenly. 8. Roast 15 to 20 mins. to 1 lb. and 20 mins. extra. 9. Serve with Brown Gravy and Bread Sauce. Dressing. 23^ c. bread crumbs. 23^ tb. melted butter. 1 T. summer savory or thyme. 1 T. salt. }/s T. pepper. 1 tb. chopped parsley. 1. Add crumbs to melted butter; mix with a fork. 2. Add seasonings. If a moist dressing is preferred, add 34 c. hot milk. Note. — If fowl is not very young, it may be dressed as above; place in roasting-pan; add 1 c. boiling water; cover tightly. Roast, allowing 25 to 30 mins. to 1 lb. and 25 mins. extra. Uncover during last 45 mins., to brown. Sausage with Roast Chicken. 1. Pierce sausage in several places with a fork. 2. Place over legs and breast of chicken during last half hour of roasting. 3. Serve around chicken. To Cut Chicken for Stewing. 1. Dress and clean chicken. 2. Cut off legs, separate into drumstick and thigh. 3. Cut off wings; remove tips. 4. Cut behind the wishbone and separate it from breast. 5. Separate breast from back by cutting through ribs. 6. Cut the back into two pieces crosswise. Note. — A fowl which has not been drawn, may be cut into pieces in the same way. After removing legs and wings, cut carefully through skin over intestines and around vent; cut through ribs and separate breast bone from back, leaving the internal organs lying on back bone, then remove these. STEWED CHICKEN. 1. Cut chicken into pieces for serving. 2. Cover with boiling water; boil 5 mins. 3. Reduce heat; cook below boiling point until tender. 4. Add 14. tb. salt after first half-hour. 5. Drain stock from chicken; measure, make up to required amount with milk or water. 6. Make sauce; arrange chicken on platter; pour sauce over. 7. Garnish and serve with hot tea biscuit, toast points, molded steamed rice or dumplings; garnish with parsley. Sauce for Stewed Chicken. 3 c. chicken stock. }/i c. flour. yi c. cold water. Salt and pepper. 2 yolks of eggs. 2 tb. chopped parsley. 1. Blend flour with cold water; add to stock slowly. 2. Stir and cook until thickened; season. 3. Add yolks of eggs, well beaten; cook a minute; add parsley. 4. Serve at once on chicken. CHICKEN FRICASSEE 1. Cut chicken into pieces and cook as for Stewed Chicken. 2. When tender, drain from stock; season each piece with salt and pepper; roll in flour; brown in frying-pan in butter or bacon dripping. 3. Arrange on platter and pour over Brown Gravy made from chicken stock. Note. — If young chicken is used, cut into pieces for serving; season; dredge with flour; saute then simmer 20 to 30 mins. in a sauce. CHICKEN PIE. 1. Cut up and cook chicken as for Stewed Chicken. 2. Season and thicken stock, using 2 tb. flour to 1 c. stock; mix flour with a Httle cold water. 3. Invert a small cup or place pie funnel in centre of baking dish; arrange chicken around; add sauce. 4. Cool slightly; cover with pastry or rich tea biscuit. Make cuts through crust to allow for escape of steam. 5. Bake in a moderate oven, to cook and brown the crust. Note. — Celery, carrots, peas or potatoes may be added. CHICKEN LEFT-OVERS CREAMED CHICKEN. 13^ c. cooked chicken. 2 tb. flour. M T. salt. 3^ T. celery salt. f.g. cayenne. 2 tb. butter. 3^ c. chicken stock. c. rich milk. 1 T. finely chopped parsley.