Miss Parloa's new cook book and marketing guide

Cut up an uncooked chicken. Rub in butter and flour, and brown in an oven. Fry in four table- spoonfuls of chicken fat or butter, for about twenty minutes, a small carrot, onion and parsnip, all cut into dice. When the chicken is browned, put it in a stew-pan with the cooked vegetables and one quart of white stock. Then into the fat in which the vegetables were fried, put two table-spoonfuls of flour, and cook until brown. Stir this in with the chicken. Add the liver, mashed fine, one table-spoonful of capers and salt and pepper to taste. Cook very gently three-quarters of an hour ; then add one -fourth of a pound of mushrooms, cut in small pieces. Cook fifteen minutes longer. Serve with a border of boiled macaroni, mashed potatoes or rice. Chicken a la Heine. Clean, stuff and truss a pair of chickens, as for roasting. Dredge well with salt, pepper and flour. Cut a quarter of a pound of pork in slices, and put part on the bottom of a deep stew-pan with two slices of carrot and one large onion, cut fine. Stir over the fire until they begin to color; then put in the chickens, and lay the remainder of the pork over them. Place the stew-pan in a hot oven for twenty minutes ; then add white stock to half cover the chicken (about two quarts), and a bouquet of sweet herbs. Dredge well with flour. Cover the pan and return to the oven. Baste about every fifteen minutes, and after cooking one hour, turn over the chickens. Cook, in all, two hours. Serve with Hollandaise sauce or with the sauce in which the chickens were cooked, it being strained over them. Chicken a la Tartare. Singe the chicken, and split down the back. Wipe thoroughly with a damp cloth. Dredge well with salt and pepper, cover thickly with softened butter, and dredge thickly on both sides with fine, dry bread crumbs. PPlace in a baking pan, the inside down, and cook in a very hot oven thirty minutes, taking care not to burn. Serve with Tartare sauce. Broiled Chicken. Singe the chicken, and split down the back, if not already prepared ; and wipe with a damp cloth. Never wash it. Season well with salt and pepper. Take some soft butter in the right hand and rub over the bird, letting the greater part go on the breast and legs. Dredge with flour. Put in the double broiler, and broil over a moderate fire, having the breast turned to the heat at first. When the chicken is a nice brown, which will be in about fifteen minutes, place in a pan and put into a moderate ovenn for twelve minutes. Place on a hot dish, season with salt, pepper and butter, and serve immediately. This rule is for a chicken weighing about two and a half pounds. The chicken is improved by serving with maitre d' hotel 'butter or Tartare sauce. Chicken Stew with Dumplings.