Lillian Massey school recipes

Remove oil-bag from the tail. Rise (Cut off the Head) turn back the skin, and cut the neck off close to the body; take out the wind-pipe and crop. To remove the internal organs, make an incision through the skin below the end of the breast-bone, and also around the vent. Insert two fingers, and beginning at the breast-bone carefully loosen all the internal organs. Take hold of the gizzard, gently draw this out, and all that has been loosened will follow. Care must be taken that the gall-bladder, which lies under the liver, should not be broken; it must be carefully cut away from the liver and all stained portions of liver removed. The lungs, enclosed by the ribs on either side of the backbone, and the kidneys, lying in the hollows of the backbone, must be removed. Cleanse the chicken by allowing cold water to run through it. Wipe inside and out. Stuff and truss for roasting; cut into pieces for either stew or fricassee. The liver, with the heart and gizzard, constitutes the giblets. To prepare: Remove thin membrane, arteries and veins from the heart and press to extract the blood. Remove the fat from the gizzard, cut through the thick portion just to the inner lining and peel from the inner sac. Cut away the white gristle, retaining the thick fleshy portion. Wash the giblets, put into cold water, heat quickly and cook until tender. Liver requires a shorter time than heart and gizzard for cooking. STEWED CHICKEN. Cut off the leg and separate at the joint into drumstick and second joint. Cut off the wing and remove the tip; remove leg and wing from other side. Separate the wishbone, with the meat which is on it, from the breast: cut through the ribs on each side and separate the breast from the back; cut the back through the middle crosswise. The side bones may be cut apart lengthwise with a cleaver. There should be ten pieces. The neck and the tips of the wings may be cooked with the giblets. Cover the pieces with boiling water, and boil 5 minutes; reduce heat and simmer until tender. After the first half hour add 4 tbsp. salt. When chicken is tender, remove pieces; keep warm. If stock should have cooked down to less than 3 cups, or if a large amount of gravy is wished, add water or milk to make up the desired amount. SAUCE FOR STEWED CHICKEN. 3 c. chicken stock. 2 tbsp. butter. = c. flour. Salt and pepper. x c. cold water. Yolks of 2 eggs. 2 tbsp. chopped parsley. Mix flour with cold water, add to stock gradually. When flour is cooked add butter, and seasonings to taste. Place chicken on a serving dish; add beaten yolks of eggs and parsley to sauce and pour over chicken. The chicken may be arranged on a bed of hot baking powder biscuit. ROAST CHICKEN. Dress, clean, stuff and truss a chicken. Place on its back on rack in a dripping-pan, season with salt, and.spread breast and legs with a paste made of 8 tbsp. butter and 2 tbsp. flour, or place strips of bacon over breast. Dredge bottom of pan with flour. Place in a hot oven, and when flour is well browned, reduce the heat, then baste. Continue basting every 10 minutes until chicken is cooked. For basting use fat in the pan, or 3 c. butter, melted in 1 c. boiling water. When necessary to prevent flour burning add boiling water. During cooking, turn chicken frequently, that it may brown evenly. If a thick crust is desired, dredge with flour two or three times during cooking. If a glazed surface is preferred, spread with butter, omitting flour, and do not dredge during baking. The time required is about 15 minutes to the pound and 15 minutes over. When breast meat is tender chicken is sufficiently cooked. STUFFING, 24 ¢. bread crumbs. Salt. 24 tbsp. butter. Pepper. Sage or poultry seasoning. 4 c. hot milk or water. 1 tbsp. chopped parsley.