The Pattern cook-book

This is a very satisfactory way of cooking old, tough fowl ; indeed, there is no other, unless, perhaps, it be that contained in the following recipe. BRAISED CHICKEN. Prepare the same as for braised turkey, leaving out the mushrooms, and thickening the gravy poured from the braising pan. A tender chicken is rarely if ever dressed in this way, only old fowls being used. BROWN FRICASSEE OF CHICKEN. Cut in pieces as directed for fricassee of chicken. Place a quarter of a pound of salt pork or two ounces of butter in a frying-pan, and when hot, put in the chicken, leaving plenty of room to turn the meat ; and cook until eadi piece is of a rich brown tint. Add two table-spoonfuls of flour, stir well, and when it has cooked two minutes, add a pint of boiling water. When the gravy is smooth and boiling, season with salt and pepper, cover the pan, and simmer gently until the chicken is tender; then add a tea-spoonful of onion juice, if not objectionable, and dish at once. The gravy, will be found thick enough, and if the pan has a tight cover it will not be diminished even after a long cooking. WHITE FRICASSEE OF CHICKEN. Cut the chicken in pieces as directed, cover with boiling water in the kettle, and simmer slowly until tender, leaving the cover half off to reduce the gravy. There should be only just enough in the kettle at the last to keep the meat from burning. Season with salt and pepper, lift out the chicken, and place on a platter upon toasted bread. Make the following sauce or gravy, and pour it over the chicken and toast : One table-spoonful of butter. Two table-spoonfuls of flour. Salt and pepper to taste. One pint of milk. Two eggs (yolks only). Heat the butter in a frying-pan, stir in the flour, and cook slowly two or three minutes, stirring constantly, but taking care not to burn the flour. Draw the pan away from the heat, and gradually add the milk. When well mixed in, turn all into the kettle from which the chicken was taken, and set in a hot place to boil, adding salt and pepper, if needed. Let the gravy boil two or three minutes, remove it from the fire, add the beaten yolks, and pour it at once over the chicken. Sprinkle a table-spoonful of finely chopped parsley over the top of the chicken just before serving. • ROAST CHICKEN, WITH GIBLET SAUCE. Prepare this the same as roast turkey, using but half the amount of stuffing, and allowing but fifteen minutes cooking to a pound. Baste well every ten minutes, else the chicken will be dry and disappointing. Chickens may be filled with chestnut stuffing the same as turkeys. - FRIED SPRING CHICKEN (SOUTHERN STYLE). The colored cooks of the South have perhaps, discovered the most delicious way of cooking young chickens, and the method is very simple. Cut the small chickens in four or six pieces, dip each piece hastily in cold water, then sprinkle with salt and pepper, and roll the pieces in plent}''^f flour. Have some