Prepare the chickens by singeing, drawing and washing very
clean in several waters, grate a little over a pint of bread crumbs
for each chicken, season with pepper and salt, a teaspooni^l of
sweet marjoram, and half a one of sweet basil, an onion chopped
very fine, and a bunch of parsley the same ; melt three ounces
of butter, and pour over, mix thoroughly, beat an egg✪ Roast Chickens and mix
it well through, fill the chickens, truss them the same as turkey,
season with pepper and salt, and dust with flour, lay them
across a dripping-pan, with a little water around them, roast in
a hot oven, allowing an hour and a half if large, and less time
if very young ] baste them frequently ) fbr the gravy, put in a
stew-pan, the ends of the neck, the gizzards and hearts, an onion
cut in half, pepper and salt, and cover with cold water, simmer
for three hours at least; put them on the fire as soon as the
poultry is drawn, and let them cook all the time the fowls are
preparing ; when done, chop the gizzards and put them back ;
rub the livers to a ^aste with the yolk of a hard-boiled egg and
% heaping tablespoon of flour, moistening with the fat part of the
broth the giblets were oooked in, or a little firom the dripping-
pan ; stir to a smooth paste, and add it to the contents of the
stew-pan ; give a boil up, and when the chickens are dished,
pour all in the dripping-pan, stir round, boil up and serve \ put
a few spoonsful over the fowls, the remainder in a gravy-boat.
* Boiled Chickens.
Prepare and fill them the same as boiled turkey, and serve in
the same way. If there are oysters in the filling, serve with
drawn butter made with a little of the broth, butter the size of
an egg and a tablespoonful of chopped parsley, and the same of
lomr. If you omit the oysters in the filling, serve with oyste^
sauce. Egg-sauce is also a nice accompaniment for boiled fowb
FOVLTBY AND GAME. 76
^ A Brown Frioassea of Chicken.
Singe, wash and draw the chickens, and carve them neatly
into eleven pieces — the, wings (2), the legs (4), the breast
iivided across the middle (2), the side-bones one, with the back
(2), and the neck and ribs (1) ; wash very clean and lay in the
bottom of a Jry%ng-p<mj with a V3ry little water around thenii
kaving first sea&oned them with pepper and salt ; simmer slowly
for, half an hour, taming them frequently, and keeping just
•nongh water to them to prevent their burning ; when nearly
tender enough, allow the water to boil away until the pan is
almost dry; then add a quarter of a pound of butter, and
brown them in this. When every piece is a nice brown, stir in
a tablespoonfal of browned flour✪ A Brown Fricassee of Chicken, mixed to a paste with cold
milk ) if too thick, add a little more milk and a tablespoonfal
of chopped parsley \ boil up and serve.
Fricassee.
Prepare and divide the chickens as for a brown fricassee,
season with pepper and salt, and put them in a iteuhpan, with
eold water to cover them about an inch over the top; simmer or
BCew them gently until tender; if they are young chickens, an
hour will be sufficient time to cook them ; if older, they will
take longer ; as they get tender, allow the water to stew away
until when done there should not be more than a teacupful left
in the vessel ; take out the pieces of chicken, lay them in a cul-
lender to drain, setting it on a plate in the oven to keep hot, stir
Into the broth a tablespoonful of flour rubbed to a paste with
butter the size of an egg, a bunch of parsley chopped, and a
ooffeecup of cream✪ Fricassee ; ^ve all a boil up, put the chicken in thisi
rimmer five minutes, and serve the chicken on a hot dish, witli
the gravy poured over.
* Chicken Fie.
Prepare the chickens, and divide them as for a fricassee ; put
the giblets in a sauce-pan with cold water and stew them until
nearly done, then lay the chicken in with them, season with
pepper and salt, and simmer for twenty minutes ; take all out
76 OOOKERY FROM EXPMRIENCE.
Page 36 · 5 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Prepare the chickens by singeing, drawing and washing very clean in several waters, grate a little over a pint of bread crumbs for each chicken, season with pepper and salt, a teaspoonful of sweet marjoram, and half a one of sweet basil, an onion chopped very fine, and a bunch of parsley the same ; melt three ounces of butter, and pour over, mix thoroughly, beat an egg and mix it well through, fill the chickens, truss them the same as turkey, season with pepper and salt, and dust with flour, lay them across a dripping-pan, with a little water around them, roast in a hot oven, allowing an hour and a half if large, and less time if very young ] baste them frequently ) for the gravy, put in a stew-pan, the ends of the neck, the gizzards and hearts, an onion cut in half, pepper and salt, and cover with cold water, simmer for three hours at least; put them on the fire as soon as the poultry is drawn, and let them cook all the time the fowls are preparing ; when done, chop the gizzards and put them back ; rub the livers to a paste with the yolk of a hard-boiled egg and % heaping tablespoon of flour, moistening with the fat part of the broth the giblets were oooked in, or a little from the dripping-pan ; stir to a smooth paste, and add it to the contents of the stew-pan ; give a boil up, and when the chickens are dished, pour all in the dripping-pan, stir round, boil up and serve \ put a few spoonsful over the fowls, the remainder in a gravy-boat.
* Boiled Chickens.
Prepare and fill them the same as boiled turkey, and serve in the same way. If there are oysters in the filling, serve with drawn butter made with a little of the broth, butter the size of an egg and a tablespoonful of chopped parsley, and the same of lomr. If you omit the oysters in the filling, serve with oyster sauce. Egg-sauce is also a nice accompaniment for boiled fowl
FOVLTBY AND GAME. 76
^ A Brown Fricassee of Chicken.
Singe, wash and draw the chickens, and carve them neatly into eleven pieces — the, wings (2), the legs (4), the breast divided across the middle (2), the side-bones one, with the back (2), and the neck and ribs (1) ; wash very clean and lay in the bottom of a frying-pan with a V3ry little water around them kaving first seasoned them with pepper and salt ; simmer slowly for, half an hour, taming them frequently, and keeping just enough water to them to prevent their burning ; when nearly tender enough, allow the water to boil away until the pan is almost dry; then add a quarter of a pound of butter, and brown them in this. When every piece is a nice brown, stir in a tablespoonfal of browned flour, mixed to a paste with cold milk ) if too thick, add a little more milk and a tablespoonfal of chopped parsley \ boil up and serve.
Fricassee.
Prepare and divide the chickens as for a brown fricassee, season with pepper and salt, and put them in a stew-pan, with eold water to cover them about an inch over the top; simmer or stew them gently until tender; if they are young chickens, an hour will be sufficient time to cook them ; if older, they will take longer ; as they get tender, allow the water to stew away until when done there should not be more than a teacupful left in the vessel ; take out the pieces of chicken, lay them in a cullender to drain, setting it on a plate in the oven to keep hot, stir Into the broth a tablespoonful of flour rubbed to a paste with butter the size of an egg, a bunch of parsley chopped, and a coffeecup of cream ; Give all a boil up, put the chicken in thisi simmer five minutes, and serve the chicken on a hot dish, witli the gravy poured over.
* Chicken Fie.
Prepare the chickens, and divide them as for a fricassee ; put the giblets in a sauce-pan with cold water and stew them until nearly done, then lay the chicken in with them, season with pepper and salt, and simmer for twenty minutes ; take all out
Records on this page
Boned TurkeyRoast ChickensA Brown Fricassee of ChickenChicken PieFricassee