The Institute cook book

Draw the chicken and divide it into pieces as follows: Cut through the loose skin between the leg and the body, bend the leg over and cut off at the joint; then cut through the flesh and separate the upper and lower parts of the leg at the joint. Do the same with the other leg; then cut off the wings. Make an incision in the skin near the vent and cut the membrane lying between the breastbone and the tail, down to the backbone, on each side. Cut the ribs through the cartilage, separate the collar-bone and break the backbone just below the ribs. Separate the side bones from the back, and remove the bone from the breast. Never chop the bones, but divide them smoothly at the joints. Season the pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove the chicken. Place the pieces in a colander on a plate in the oven to drain, and thicken the gravy by adding a tablespoon of flour rubbed with a tablespoon of butter. Add seasoning to taste, a little chopped parsley and milk to whiten. Beat an egg until light; pour on it part of the gravy, beating carefully to prevent lumps; return to the remainder of the gravy; bring to a boil and pour over the chicken BROILED CHICKEN After the chickens have been drawn, split through the back, flatten with a cleaver or chopper and lay on a heated gridiron over a bright fire. They must be constantly watched and turned several times. When done, lay on a hot platter, season with pepper, salt and butter, and serve with giblet sauce. PLANKED CHICKEN 2 spring chickens V2 pound muslirooms 1 cup boUed rice 1 glass guava jelly Stew the mushrooms; put the chicken either in the oven or under the broiler, bone side to the hottest part of the fire. Heat the plank; put the chicken on, bone side down; dust with salt and pepper and broil on the board under the gas for half an hour; garnish with the rice; pour over the mushrooms. Place at the corners small bread patties, holding the guava jelly. POULTRY AND GAME BARBECUED CHICKEN Prepare the chickens as for broiling; lay them in a dripping pan with the skin side up; season with pepper and salt and put in a hot oven. Cook for about three quarters of an hour, basting occasionally with butter and water. Serve with brown sauce made as for broiled chicken. FRIED CHICKEN Prepare young chickens, dividing them as for stewing; wash and drain but do not dry the pieces. Roll each thoroughly in flour mixed with salt and pepper. Drop in deep fat and fry until tender. If the chickens are not very young it will be safer to stew them before frying. CHICKEN FRICASSEE Prepare the chicken as for stewing ; put in a frying pan with a little water and cook slowly, adding salt when the chicken is half done. When nearly done, allow the water to boil away until the pan is almost dry; add butter or pork fat and saute the chicken until brown. Lay the pieces on toast; make a brown sauce in the pan and pour around them. This is a good way to serve fowls, which are made tender by the long cooking. CHICKEN PIE 1 chicken Yolk of hard-boiled egg Salt and pepper 1/2 tablespoon parsley 1 tablespoon flour 14 pound salt pork Pie crust