sieve. Fifteeii minutes before serving, place the pan with the
dumplings over the fire ; pour through a funnel into the pan suf-
ficient boiling water to cover the dumplings; add 1 teaspoonful
salty cover and let them simmer (not boil) for 10 minutes. Then
prepare the sauce : Melt 1 ounce butter in a saucepan, add 1
heaping tablespoonf ul flour, stir and cook 3 minutes ; then add ^4
pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonful nut-
meg, y, cupful mushroom liquor, 12 whole peppers ; cook slowly 10
minutes ; strain the sauce into a clean saucepan ; mix the yolks of
2 eggs with V, cupful cream, add it slowly to the sauce, stir often
for a few minutes over the fire (not letting it boil) ; add last 1
tablespoonful lemon juice✪ Dumplings with Salpicon. When ready to serve, carefully remove
the dumplings with a skimmer, lay them on a warm dish, pour
over the sauce, and lay a border of boiled rice around it; then
serve.
Spring Chicken^ Broiled.— Select a nice pair of young spring
chickens each one weighing Vf^ pound; singe and split them
through the back ; remove the insides ; wash the chickens quickly in
cold water and wipe dry with a towel ; brush them over with melted
butter, lay on a hot broiler over a moderate clear fire, and broil them
light brown on both sides for about 25 minutes ; turn the chickens
3 times during that time ; when done, lay them on a hot dish. Mix
2 ounces butter with 1 even tablespoonful salt, Y, even teaspoonful
pepper ; spread this on both sides all over the chickens, garnish
with water cress, and serve with Saratoga chips, or French fried
potatoes, hot biscuits, buttered toast, or hot corn bread.
Spring Chicken broiled European Style.— Select a pair of
spring chickens weighing together 27} pounds ; singe and split them
through the back ; mix 1 even tablespoonful salt with Yi even tea-
spoonful pepper ; sprinkle this evenly over the chickens ; bend the
wings back, crack the bones between the first and second joints,
flatten nicely, brush them over with melted butter, and cover with
grated bread crumbs ; place them in a double broiler, and broil 10
878 POULTRY.
minutes on each side over a moderate fire. Senre on a warm dish,
and gamigh with potato ch&teau.
Spring Chickens, Hungarian Style.— Singe, draw, and
wash 2 spring chickens weighing in all about 2Ys pounds ; cut each
one into 6 pieces, season with 1 even tablespoon! ul salt, 1 even tea-
spoonful pepper. Place the giblets in a saucepan over the fire,
cover with cold water ; add Y^ teaspoonf ul salt and when it begins to
boil a small onion, a bouquet, and boil 40 minutes. Set a saucepan
with 1 tablespoonf ul butter over the fire ; add 2 tablespoon! uls fine-
chopped onion, cook 5 minutes without browning ; then put in the
chicken, cover, and cook 10 minutes, turning the chicken twice with
a fork. Melt 1 tablespoonf ul butter in a saucepan ; add 1 table-
spoonful fiour, stir and cook 2 minutes ; add Ys pint of the strained
giblet broth and Yt P^^^^ of canned mushrooms, and cook 5 minutes ;
then add Ys cupful cream ; pour the sauce over the chicken, and
cook till tender. Shortly before serving add the juice of 1 lemon.
Serve on a warm dish with 6 small slices of bread cut into round
shape and fried brown in butter. ✪ Spring Chicken, Broiled
Page 254 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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sieve. Fifteeii minutes before serving, place the pan with the
dumplings over the fire ; pour through a funnel into the pan suf-
ficient boiling water to cover the dumplings; add 1 teaspoonful
salty cover and let them simmer (not boil) for 10 minutes. Then
prepare the sauce : Melt 1 ounce butter in a saucepan, add 1
heaping tablespoonf ul flour, stir and cook 3 minutes ; then add ^4
pint of chicken broth, 1 even teaspoonful salt, Y4 teaspoonful nut-
meg, y, cupful mushroom liquor, 12 whole peppers ; cook slowly 10
minutes ; strain the sauce into a clean saucepan ; mix the yolks of
2 eggs with V, cupful cream, add it slowly to the sauce, stir often
for a few minutes over the fire (not letting it boil) ; add last 1
tablespoonful lemon juice. When ready to serve, carefully remove
the dumplings with a skimmer, lay them on a warm dish, pour
over the sauce, and lay a border of boiled rice around it; then
serve.
Spring Chicken^ Broiled.— Select a nice pair of young spring
chickens each one weighing Vf^ pound; singe and split them
through the back ; remove the insides ; wash the chickens quickly in
cold water and wipe dry with a towel ; brush them over with melted
butter, lay on a hot broiler over a moderate clear fire, and broil them
light brown on both sides for about 25 minutes ; turn the chickens
3 times during that time ; when done, lay them on a hot dish. Mix
2 ounces butter with 1 even tablespoonful salt, Y, even teaspoonful
pepper ; spread this on both sides all over the chickens, garnish
with water cress, and serve with Saratoga chips, or French fried
potatoes, hot biscuits, buttered toast, or hot corn bread.
Spring Chicken broiled European Style.— Select a pair of
spring chickens weighing together 27} pounds ; singe and split them
through the back ; mix 1 even tablespoonful salt with Yi even tea-
spoonful pepper ; sprinkle this evenly over the chickens ; bend the
wings back, crack the bones between the first and second joints,
flatten nicely, brush them over with melted butter, and cover with
grated bread crumbs ; place them in a double broiler, and broil 10
878 POULTRY.
minutes on each side over a moderate fire. Senre on a warm dish,
and gamigh with potato ch&teau.
Spring Chickens, Hungarian Style.— Singe, draw, and
wash 2 spring chickens weighing in all about 2Ys pounds ; cut each
one into 6 pieces, season with 1 even tablespoon! ul salt, 1 even tea-
spoonful pepper. Place the giblets in a saucepan over the fire,
cover with cold water ; add Y^ teaspoonf ul salt and when it begins to
boil a small onion, a bouquet, and boil 40 minutes. Set a saucepan
with 1 tablespoonf ul butter over the fire ; add 2 tablespoon! uls fine-
chopped onion, cook 5 minutes without browning ; then put in the
chicken, cover, and cook 10 minutes, turning the chicken twice with
a fork. Melt 1 tablespoonf ul butter in a saucepan ; add 1 table-
spoonful fiour, stir and cook 2 minutes ; add Ys pint of the strained
giblet broth and Yt P^^^^ of canned mushrooms, and cook 5 minutes ;
then add Ys cupful cream ; pour the sauce over the chicken, and
cook till tender. Shortly before serving add the juice of 1 lemon.
Serve on a warm dish with 6 small slices of bread cut into round
shape and fried brown in butter.