thicken gravy with a little flour and milk.
Serve goose with apple sauce.
Fricasseed Chicken. — For this the fowls
need not be as tender as for roasting. Clean,
wash, and cut up, and place for half an hour
in salt water. Then put into a pot, with
half a pound of salt pork, and cover with
cold water. Cover the pot, let them heat
very slowly, and then stew for over an hour,
or much longer if the chickens are tough.
Take care to cook very slowly ; rapid boil-
ing toughens them. When tender add a
small onion or two, some parsley and
pepper. Cover again, bring to a boil, and
stir in a cupful of milk, to which are added
two beaten eggs and two tablespoonfuls of
flour. Boil up, and add a large spoonful of
butter✪ Fricasseed Chicken. Place the chicken in a deep dish,
pour the gravy over it, and serve. In all
cases where beaten ^^^ is added to a hot
liquid, it is best first to drop a little into
the ^zz, beating while doing so, to heat it
gradually, and prevent it curdling, as it will
if thrown suddenly into hot liquor.
Broiled Chicken. — Be sure that j^our
chicken is young. If in doubt as to this, it
is best to make it tender by steaming. Place
sticks across a dripping pan full of boiling
water, lay the chicken upon these, cover
with a tin pan, set in the oven, and let it
steam for half an hour. (The chicken should
first be split down the back and wiped per-
fectly dry). Then transfer to a buttered
gridiron, inside downward, cover, and broil
till brown and tender, turning several times.
Put into a hot dish, butter well, and serve
smoking hot.
Broiled Chicken on Toast. — Broil in the
usual way, and when the fowl is thoroughly
done take it up in a square pan, butter it
well, season with pepper and salt, and set
it in the oven for a few minutes. Then put
slices of moistened buttered toast on a plat-
ter ; lay the chicken upon it ; add to the
pan gravy part of a cupful of cream or milk
thickened with a little flour✪ Broiled Chicken on Toast ; pour over the
chicken, and serve.
Stewed Duck. — Prepare the fowls by
cutting them up, in tlie same way as chicken
for fricassee. Lay some very thin slices of
salt pork upon the bottom of a stew-pan.
i6
THE MODEL COOK BOOK
and place the pieces of duck upon the pork.
Stew slowly for an hour, closely covered.
Then season with salt and pepper, and add
half a teaspoonful of powdered sage, or
minced green sage, and one chopped onion.
Stew another half hour, or until the duck is
tender. Stir a large tablespoonful of brown
flour✪ Stewed Duck in a little water and add it to the stew.
Let it boil up, and serve all together in one
dish, accompanied by green peas.
Chicken Croquettes.— Take the cold
chicken, chop very fine, use about one-
third as much cracker crumbs (not too fine)
as you have meat. Season with salt and
pepper ; add one egg beaten✪ Chicken Croquettes, and cold gravy ;
make into rolls or round cakes, dip into
batter, fr}^ in very hot drippings, one-half
butter and one-half lard.
Chicken Hash. — Remove the meat from
the bones of cold stewed chicken, cut into
small pieces, putting these in the gravy.
Set on the fire with milk enough to cover ;
add butter✪ Chicken Hash, pepper, and salt ; thicken with
flour. When done, serve on hot buttered
toast.
Page 17 · 6 recipe records on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
thicken gravy with a little flour and milk. Serve goose with apple sauce.
Fricasseed Chicken. — For this the fowls need not be as tender as for roasting. Clean, wash, and cut up, and place for half an hour in salt water. Then put into a pot, with half a pound of salt pork, and cover with cold water. Cover the pot, let them heat very slowly, and then stew for over an hour, or much longer if the chickens are tough. Take care to cook very slowly ; rapid boiling toughens them. When tender add a small onion or two, some parsley and pepper. Cover again, bring to a boil, and stir in a cupful of milk, to which are added two beaten eggs and two tablespoonfuls of flour. Boil up, and add a large spoonful of butter. Place the chicken in a deep dish, pour the gravy over it, and serve. In all cases where beaten egg is added to a hot liquid, it is best first to drop a little into the mixture, beating while doing so, to heat it gradually, and prevent it curdling, as it will if thrown suddenly into hot liquor.
Broiled Chicken. — Be sure that j^our chicken is young. If in doubt as to this, it is best to make it tender by steaming. Place sticks across a dripping pan full of boiling water, lay the chicken upon these, cover with a tin pan, set in the oven, and let it steam for half an hour. (The chicken should first be split down the back and wiped perfectly dry). Then transfer to a buttered gridiron, inside downward, cover, and broil till brown and tender, turning several times. Put into a hot dish, butter well, and serve smoking hot.
Broiled Chicken on Toast. — Broil in the usual way, and when the fowl is thoroughly done take it up in a square pan, butter it well, season with pepper and salt, and set it in the oven for a few minutes. Then put slices of moistened buttered toast on a platter ; lay the chicken upon it ; add to the pan gravy part of a cupful of cream or milk thickened with a little flour ; pour over the chicken, and serve.
Stewed Duck. — Prepare the fowls by cutting them up, in tlie same way as chicken for fricassee. Lay some very thin slices of salt pork upon the bottom of a stew-pan.
and place the pieces of duck upon the pork. Stew slowly for an hour, closely covered. Then season with salt and pepper, and add half a teaspoonful of powdered sage, or minced green sage, and one chopped onion. Stew another half hour, or until the duck is tender. Stir a large tablespoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied by green peas.
Chicken Croquettes.— Take the cold chicken, chop very fine, use about onethird as much cracker crumbs (not too fine) as you have meat. Season with salt and pepper ; add one egg beaten, and cold gravy ; make into rolls or round cakes, dip into batter, fr}^ in very hot drippings, one-half butter and one-half lard.
Chicken Hash. — Remove the meat from the bones of cold stewed chicken, cut into small pieces, putting these in the gravy. Set on the fire with milk enough to cover ; add butter, pepper, and salt ; thicken with flour. When done, serve on hot buttered toast.
Records on this page
Fricasseed ChickenBroiled Chicken on ToastStewed DuckChicken SaladChicken CroquettesChicken Hash