Mother's Cook Book: Containing Recipes for Every Day in the Week, Including ..

Clean, wash, and stuff as for roasting. Baste a floured cloth around each, and put into a pot with enough boiling water to cover them well. The hot water cooks the skin at once, and prevents the escape of the juices. The broth will not be so rich as if the fowls are put on in cold water, but this is proof that the meat will be more nutritious and better flavored. Stew very slowly, for the first half hour especially. Boil an hour or more, guiding yourself by size and toughness. Serve with egg or bread sauce. BROILED CHICKEN. Prepare in the same way as for boiling, cut them in two through the back, and flatten them; place them on a cold gridiron over a nice red fire. After a little time, when they have become thoroughly hot, set them on a plate or other dish, and lard them well with a piece of butter; pepper and salt them to taste, chiefly on the inside, then place them on the broiler and continue turning till done — they will take fully twenty minutes. Serve hot, with a little dab of batter and plenty of stewed mushrooms— a delightful dish. FRIED CHICKEN. Cut the chicken in pieces, lay it in salt and water, which change several times; roll each piece in flour; fry in very hot lard or butter; season with salt and pepper; fry parsley with them also. Make a gravy of cream seasoned with salt, pepper, and a little mace, thickened with a little flour in the pan in which the chickens were fried, pouring off the fat. Mother's Cook Book. FRICASSEE OF CHICKEN. Cut into joints, scald and skin, place in a stewpan, with two raw onions cut into eight parts, a little chopped parsley, salt and pepper, and the least squeeze of lemon-juice. Add a bit of butter as large as an egg, and fill in a pint of water. Stew for an hour under a very close lid, then lift and strain off the gravy, into which beat gradually a teacupful of cream and the yolks of two eggs; heat up the gravy, taking care that it does not boil, and pour it over the fricassee. TO CURRY CHICKEN. Slice an onion and brown in a little butter; add a spoonful of curry powder; allow it to remain covered for a few minutes to cook; add a little more butter and put in chicken, veal, etc., etc.; out up small, thicken with a little flour. This is excellent. PRESSED CHICKEN. Cut up the fowls and place in a kettle with a tight cover, so as to retain the steam; put about two teacups of water and plenty of salt and pepper over the chicken, then let it cook until the meat cleaves easily from the bones; cut or chop all the meat (freed from skin, bone and gristle) about as for chicken salad; season well, put into a dish and pour the remnant of the juice in which it was cooked over it. This will jelly when cold, and can then be sliced or set on the table in shape. Nice for tea or lnnch. The knack of making this simple dish is not having too much water; it will not jelly if too weak, or if the water is allowed to boil away entirely while cooking. Mother's Cook Book. CHICKEN POT-PIE. Skin and cut up the fowls into joints, and put the neck, legs and back bones in a stew pan, with a little water, an onion, a bunch of savory herbs, and a blade of mace; let these stew for an hour, and, when done, strain off the liquor^, this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of t ham, then one of force-meat and hard-boiled eggs, cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper and Bait. Pour in about half a pint of water, border the edge of dish with puff-crust, put on the cover, ornament the top and glaze it by brushing over it the yolk of an egg. Bake for about an honr and a half, and, when done, pour in at the top the gravy made from the bones. A CHICKEN SALAD.