Prepare as for roasting; sew up in white netting, or
in coarse lace, and souse four times in boiling water.
Then put over the fire in cold, slightly salted water,
covering deeply; bring slowly to the boil, and cook
gently fifteen minutes to the pound. Have ready egg-
or oyster-sauce, or bread-sauce. Pour a few spoonfuls
of hot butter, salted and peppered, over the chickens,
the rest into a boat.
SMOTHEBED CHICKEN.
Broilers, and other really young fowls, are neces-
sary for this dish. Split down the back when you have
cleaned and washed them. Lay them out flat on the
grating of your roaster, skin side down, and put into
a very hot oven, covered. Have ready half a cupful of
melted butter, and after five minutes baste the chick-
ens well with this. Turn them as soon as the iJlside
has colored slightly; baste again with butter; when
nearly done dredge thickly with flour and wash again
with butter. When they are brown, and the flesh is
tender in the joints, they are done. Thirty minutes
should be suflScient. Baste frequently, and as soon as
they are browned you may add a little hot water to the
butter. Take up the chickens and keep them hot,
thicken the gravy with browned flour, and boil one
minute before pouring into a boat.
FRICASSEED CHICKEN.
Marion Harland.
Clean as usual, and dissect so thoroughly that the
carver will have nothing for his knife to do in "help-
POULTRY AND GAME. 177
ing'^ the disk The breast and the back should be in
two pieces, each, and every joint be separate from the
next. Wash, but do not wipe. Arrange the pieces,
dripping wet, in a pot, scatter over each layer minced
onion, parsley and chopped fat pork; season with salt
and pepper. Cover the pot very closely and set it
where it will not begin to boil under an hour. In-
crease the heat somewhat, but cook slowly throughout.
Cooh until done! The toughest tendons will yield to
slow stewing in time. When assured that your end is
gained, take out the meat with a split spoon, heap up-
on a platter, the white at one end, the dark at the
other, and keep hot while making the gravy. To do
this, pour into a bowl, set in iced water, to make the
fat rise. Skim, return to the pot and add a cupful of
hot milk thickened with a tablespoonful of butter,
rubbed into one of flour. Boil one minute — when you
have added a pinch of soda. Have ready two well-
beaten eggs, add the boiling gravy gradually and pour
over the chicken. Serve with a border of boiled rice.
A BROWN PRIOASSEB.
Marion Harland.
Prepare as for ordinary fricassee. Fry half a pound
of fat salt pork, sliced thin, in a pan; when they hiss
and smoke, put in a large sliced onion and cook until
it colors. Now dredge the pieces of chicken with flour
and fry, a few pieces at a time, in the same fat, turn-
ing several times. When they begin to brown, turn all
into a pot with the shreds of pork and onion. Add a
very small cupful of stock; cover closely and cook un-
til done. Have ready a brown roux, made by cooking
together a great spoonful of butter with the same of
178 KIRMESS COOK BOOK.
browned flour. Stir in a teaspoonful of kitchen bou-
quet, and add to the gravy left in the pot after the
chicken is dished. Cook two minutes and pour over
the dished chicken. Set in the oven for three minutes
before serving.
BROILED CHICKEN.
Marion Ilarland.
Page 75
Presented as published in 1907. 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 as for roasting; sew up in white netting, or in coarse lace, and souse four times in boiling water. Then put over the fire in cold, slightly salted water, covering deeply; bring slowly to the boil, and cook gently fifteen minutes to the pound. Have ready eggor oyster-sauce, or bread-sauce. Pour a few spoonfuls of hot butter, salted and peppered, over the chickens, the rest into a boat.
SMOTHEBED CHICKEN.
Broilers, and other really young fowls, are necessary for this dish. Split down the back when you have cleaned and washed them. Lay them out flat on the grating of your roaster, skin side down, and put into a very hot oven, covered. Have ready half a cupful of melted butter, and after five minutes baste the chickens well with this. Turn them as soon as the inside has colored slightly; baste again with butter; when nearly done dredge thickly with flour and wash again with butter. When they are brown, and the flesh is tender in the joints, they are done. Thirty minutes should be sufficient. Baste frequently, and as soon as they are browned you may add a little hot water to the butter. Take up the chickens and keep them hot, thicken the gravy with browned flour, and boil one minute before pouring into a boat.
FRICASSEED CHICKEN.
Marion Harland.
Clean as usual, and dissect so thoroughly that the carver will have nothing for his knife to do in "helping" the dish The breast and the back should be in two pieces, each, and every joint be separate from the next. Wash, but do not wipe. Arrange the pieces, dripping wet, in a pot, scatter over each layer minced onion, parsley and chopped fat pork; season with salt and pepper. Cover the pot very closely and set it where it will not begin to boil under an hour. Increase the heat somewhat, but cook slowly throughout. Cooh until done! The toughest tendons will yield to slow stewing in time. When assured that your end is gained, take out the meat with a split spoon, heap upon a platter, the white at one end, the dark at the other, and keep hot while making the gravy. To do this, pour into a bowl, set in iced water, to make the fat rise. Skim, return to the pot and add a cupful of hot milk thickened with a tablespoonful of butter, rubbed into one of flour. Boil one minute — when you have added a pinch of soda. Have ready two wellbeaten eggs, add the boiling gravy gradually and pour over the chicken. Serve with a border of boiled rice.
A BROWN FRICASSEE.
Marion Harland.
Prepare as for ordinary fricassee. Fry half a pound of fat salt pork, sliced thin, in a pan; when they hiss and smoke, put in a large sliced onion and cook until it colors. Now dredge the pieces of chicken with flour and fry, a few pieces at a time, in the same fat, turning several times. When they begin to brown, turn all into a pot with the shreds of pork and onion. Add a very small cupful of stock; cover closely and cook until done. Have ready a brown roux, made by cooking together a great spoonful of butter with the same of
browned flour. Stir in a teaspoonful of kitchen bouquet, and add to the gravy left in the pot after the chicken is dished. Cook two minutes and pour over the dished chicken. Set in the oven for three minutes before serving.
BROILED CHICKEN.
Marion Harland.