The home cook book

Baked Chicken with Oyster Dressing — Broiled Chicken — Creamed Chicken — Creamed Chicken for Company — Chicken with Cream Sauce — Chicken Curry — Fricasseed Chicken— Fried Chicken — Chicken Loaf — Chicken and Mushrooms — Aunt Nancy's Smothered Chicken— Panned Breast of Chicken— Chicken Pie— Chicken Potpie— Plain Potted Chicken — Potted Chicken or Turkey — Pressed Chicken— Chicken with Red Peppers — Remnants of Cold Chicken — Chicken with Rice and Saffron- Spanish Chicken— Stewed Chicken with Dumpling — Chicken Terrapin — To Bone a Turkey —Stuffing for Boned Turkey — Turkey Loaf— Roast Turkey— Turkey Dressing — Duck, Pork, and Other Dressings— Chestnut Stuffing for Turkey — Sausage Stuffing for Turkey— Roast Duck--Roast Goose with Apples — Broiled Partridge— Broiled Quail — Broiled Pigeons— English Pigeon Pie— Roast Snipe— Game Pie— Jugged Hare — Venison with Gooseberry Jelly BAKED CHICKEN WITH OYSTER DRESSING TO a tablespoon of boiling butter add one minced onion, a good pinch of rosemary, the same of thyme, and one small minced red pepper. When these are browned, add one cup of oyster- juice. Let all simmer five minutes, and then add two cups of boiled rice and one cup of minced lean of ham. Brown a little and then add two dozen chopped oysters. Stir until it all becomes quite brown, remove from the saucepan, and stuff the fowl. Under each pinion and between each thigh and the body lay a thin slice of bacon. Tie down the drum-bone knuckles and fasten the wings, dust the bird with flour, and lay some thin slices of bacon over the breast. Lay the bird in a roasting-pan, and use two teacups of tomatojuice and one of oyster-juice to baste with. Add the giblets boiled tender and chopped to the gravy formed in the pan. Bake one hour, basting often. BROILED CHICKEN A chicken weighing about two pounds when dressed should be prepared for broiling by being split down the back. Spread out the bird and lay it in a baking-pan in which you have poured half a cup of boiling water. Cover tight, set over the fire or in a brisk oven, and let the chicken cook in the steam till the meat is nearly done. If the hot water cooks away add a little more. Just before the chicken is wholly cooked put it on your gridiron or broiler and finish the cooking over a direct fire, buttering it a little as it broils. Lay the broiled chicken on a hot dish, spread upon it maître d'hôtel sauce and serve. CREAMED CHICKEN Clean and cut up in neat pieces two chickens. Put them on to boil and before they are done pare some potatoes, cut them in two, lay them on top of the chicken and let them boil till done. Then take up the potatoes carefully on a plate by themselves. Pour a pint of cream upon the chicken, let it heat, then thicken with a scant tablespoon of flour dissolved in a small half cup of milk. Season with salt, pepper, and fresh butter. If you have no cream milk will answer, but more butter will be required. CREAMED CHICKEN FOR COMPANY