The Queen Cook Book: A Careful Compilation of Recipes and Practical ...

You can cut it up as for fricassee chicken and fry, or butter it and put in oven in dripping pan to bake and brown, or cut it up and cook it the same as chicken with cream, only put the cream, on the chicken platter. Fricassee Chicken, White. Singe and dress the chicken as directed, first disjoint the legs at each joint, then the two wings making six pieces. Cut through the ribs on both sides breaking off the lower back. Disjoint the neck and upper back from the breast, cut the breast in half lengthwise, smoothly in two pieces, make two pieces of lower back. Salt and put in kettle and cover with boiling: water, and just boil only till tender, an hour or more according to age. When the chicken is done, there should be nearly water enough for gravy by the addition of a cup of milk, or a half cup of cream, and a little butter if the chicken is not fat. Pepper. You can put on bread or biscuit split if you like. Some like finger strips of salt pork cooked with it. Serve with boiled rice. Fricassee Chicken, Brown. Prepare the same as the above only brown your flour and butter for the gravy, and brown the chicken The Queen Cook Book - 69 in the butter and put it back in kettle and thicken with the brown flour. Chicken Pot Pie. Prepare and cook the chickens the same as for fricassee ready for table, only have more broth for gravy. When the chicken is within twenty-five minutes of being done, stir up stiff enough to cut off with spoon, baking powder biscuit, what you need; drop in steamer on top of chicken. Steam thirty minutes; take up, thicken gravy, pour some on platter over the chicken, put the rest in gravy dish. Baked Chicken Pie. Make a fricassee of two chickens and thicken, cook and season all ready for table. Then line the sides and bottom of your baking pan (all in one piece of crust), with a good pie crust one-fourth of an inch thick. Put in the chicken hot, with part gravy and cover with crust a little thicker. As soon as the crust is baked it is done. Put it on table in same dish. Have some gravy in gravy dish, for crust at table. This is always nice to have with roast turkey on Thanksgiving day, and if a large table it helps the turkey to go farther. Remember, the right seasoning with pepper and salt is the beauty of meats. Chicken Salad. Cut up two tender chickens, salt as for eating, and put in boiling water, enough to hardly cover, cook till tender, take all the bones out while hot, let get cold, then cut in small bits like large peas and the celery the same with a silver knife. Have one-half as much celery as chicken, in measure, that is, to one quart of chicken, one pint of celery. Mix them together and cover tight to exclude all the air. You can prepare this and the salad dressing in the fore part of the day for the evening. The broth that is left will make a nice little soup. Salad Dressing. Boil six eggs eight minutes, then drop them one minute into cold water (which prevents the outside of yolk from turning green). Rub the mealy yolks smooth with a silver spoon and in an earthen dish, add gradually, beating well, one even teaspoon of Salt the last thing, six tablespoons of softened butter; two even teaspoons of mustard, twelve tablespoons of vinegar. Melt more butter than you need, so as not to use the froth and settlings. This will thicken as you stir in or drop in the vinegar; if too thick stir in more vinegar and butter. When nearly ready to use it, mix carefully with a silver fork; this dressing, with the salad, arrange nicely in a salad bowl, garnished with parsley. Chicken Croquettes.