The galley guide

Wipe the outside with a wet cloth and dry the bird inside and outside, making a final examination to see that everything has been withdrawn. If the bird is to be stuffed, put the stuffing inside in sufficient quantity to fill out the skin and sew up the incision with a needle and sail cotton. Draw the legs and wings close to the body and pass a few turns of the cotton around the body to hold them in place, tying the skin of the neck under the back. To Boil. Do not stuff a fowl that is to be boiled. Sprinkle well with salt and pepper, rub in with fingers and place in a kettle. Cover the fowl with boiling water, place a couple of onions in the kettle, cover the kettle closely and boil until examination with a fork shows that the meat is tender and is separating from the bone. This will usually take 2 hr. or more. Add a little salt to the water during the last hour of cooking. 622 — Chicken Fricassee. Clean and dress a fowl (Recipe No. 621). Cut it up as follows : Cut through the skin between the leg and the body close to the body, bend back the leg, cut through the flesh and separate each leg from the body at the body joint. In the same manner separate the drumstick from the second joint. Dis¬ joint the wings from the body, cut off the tips and separate each wing at the middle joint. Separate the breast from the back by cutting through the skin 2 in. below the breastbone and moving the knife horizontally through the terminus of the small ribs on either side. Remove the wishbone with its adjoining meat. Wipe all pieces thoroughly. Put pieces in a kettle, cover with boiling water and cook slowly until tender (ip2 to 2 hr.). Remove from water, sprinkle with salt and pepper, sprinkle thoroughly with flour and fry until brown in a hot frying pan in which is 1 tablespoon melted butter or bacon fat. When done place pieces on a platter on dry toast and pour over them a sauce made as fol¬ lows : Boil the water in which the chicken has been boiled over a hot fire until the amount is reduced to ap¬ proximately 2 cups. Skim off the fat on the surface. Melt 3 tablespoons butter in a frying pan, add 4 tablespoons flour, cook until brown, add the 2 cups of chicken water (called stock) (called stock), mix well and season to taste with salt and pepper. 623 — Fried Chicken. Young chicken instead of fowl is used. It is pre¬ pared the same way for cooking as in Recipe No. 622. The pieces are not boiled, however, but sprinkled with salt and pepper, rolled in flour and fried in butter while raw. When brown on both sides the frying pan is placed in the oven for 15 min. to allow the chicken to cook through. The oven should be hot and the frying pan placed on the upper shelf. 624 — Roast Chicken. Prepare a chicken for cooking as in Recipe No. 621, filling the bird with stuffing made as follows: I cup cracker crumbs Yz cup melted butter Yz cup boiling water 1 tablespoon Poultry Seasoning (comes in a can) y2 teaspoon salt 34 teaspoon pepper Mix seasoning, salt and pepper with the cracker crumbs. Melt the butter in the water and pour over the crumbs, etc., mixing well. Rub surface of bird well with salt and pepper.