European and American cuisine

Drawing Poultry. — Cut off the feet at the first joint, then the head and half the neck ; next cut the skin on the back of the neck down to the back of the wing ; detach the skin from the neck, draw the skin down over the breast ; cut off the remainder of the neck close to the body ; remove the crop and windpipe ; break with the forefinger the figaments that hold the internal organs to the breastbone ; then cut an opening below the breastbone down to the vent ; put the hand in the opening, carefully work the hand slowly around until the top of the breastbone is reached, and draw out all the organs at once ; close to the ribs will be found a soft pinky substance, called lungs or lights ; these should also be removed ; then cut out the vent and the oil bag on the tail ; carefully examine if every particle of the organs, windpipe, and crop have been removed ; then wash it quickly inside and outside with cold water. Never let poultry lie in water, the washing should not take longer than 2 minutes. (Poultry when soaked in water loses its flavor and nourishment ; it should therefore not be allowed to lie in water at all.) Gut the gizzard open, remove the thick inside skin, and carefully remove the gall bag from the liver. Chicken & la Creole. — Select a young plump chicken 3 pounds in weight ; singe, draw, and wash it quickly in cold water ; then cut it into 10 pieces ; season with 1 even tablespoonf ul salt, and 1 even teaspoonful pepper ; mix the chicken and seasoning well together. Place the feet for 1 minute in boiling water; then take them out, remove the skin, and place them with the giblets and neck over the fire ; add Yi teaspoonful salt and 1 quart cold water ; as soon as it boils add 1 onion ; cover and cook 1 hour. Place a saucepan with 2 ounces fine-cut larding pork over the fire, cook till How TO Phepare Filet of Chickbit Filet of Chicebh FtLET of Squab k ia Poupasoub Filet op Chicken SnpniuB light brown ; then add 1 ounce butter and 2 tablespoonfuls fine-cut onions, cook 3 minutes without browning; put in the chicken, cover and cook slowly 30 minutes, stirring occasionally. Melt 1 ounce butter in a small saucepan, add 1 tablespoonful flour ; cook and stir 3 minutes; then add 1 pint of the giblet broth, cook 3 minutes ; strain, add it to the chicken, and boil till tender. Five minutes before serving add the juice of Vs lemon, boil 3 minutes ; add Ys cupful cream or 2 tablespoonfuls unsweetened condensed milk. In the meantime fry 6 small slices of bread in butter to a fine brown color; scald 6 tomatoes in boiling water, remove the skins, and cut each tomato in half ; take each half separately in the hand and squeeze it lightly, so as to press out the water ; then lay them in a baking pan ; pour 1 ounce melted butter over the tomatoes ; season with 1 even teaspoonf ul salt and Y4 teaspoonf ul pepper, place the pan in a hot oven and bake 10 minutes, basting frequently with their own gravy. When the chicken is done arrange it nicely on a warm dish, lay the fried bread and tomatoes in a circle around the dish, and serve.