The Worcester domestic science school's one year course laboratory cook book

Spread the boned chicken on a board, the skin side down, turn the flesh of the legs and wings right side out, and stuff them with forcemeat into shape. Equalize the meat as well as possible, placing the little strips of white meat over the dark meat ; dredge with salt and pepper. Make a roll of the forcemeat, and lay it in the chicken. Draw the skin up and sew it together securely. Turn it over, place the wings and legs into the position of a trussed fowl, press the body into natural shape and tie it securely. Cover with slices of salt pork. Place in a hot oven, allowing 20 minutes to the pound. Baste frequently. Remove the pork the last 15 minutes, dredge with flour, and let the chicken brown. Serve with a giblet or tomato sauce, or serve cold as a luncheon dish. FORCEMEAT FOR STUFFING BONED FOWLS. Use the meat of another fowl, or veal, or a mixture of both. Chop them fine, then add one cup bread, cracker or shredded wheat crumbs, and if convenient a little chopped ham or tongue, and a few lardoons of salt pork. Season with the following articles, and moisten the whole with stock : 1 T. chopped parsley % tsp. pepper 1 tsp. onion juice 1 tsp. salt 1 tsp. thyme If veal is used, take it from the knuckles and use the bone in the braising-pot, as it will give a good jelly. In stuffing boned chicken, stuff body, legs and wings, being careful not to use too much stuffing, as allowance must be made for the swelling of the crumbs. CHICKEN DRESSING. 1% pints stale bread crumbs and 1-3 Cup boiling water, to moisten, to 1 cup crumbs. y2 cup cracker crumbs 1 egg 1 t. salt 1-3 t. pepper y2 t. marjoram 1-3 t. sage % t. thyme 1 T. butter 1 t. onion chopped fine Mix all and moisten with white stock made from chicken's feet. BRAISED BONED CHICKEN To braise the chicken prepared as above, roll it lightly in a piece of cheese cloth, tying the ends well. Put in a sauce pan the bones of the chicken, a slice of carrot, an onion, a sprig of parsley, 1 bay leaf, 3 cloves, 12 pepper corns and celery. Add enough water to cover the bed of vegetables and the bones ; lay in the chicken, cover and simmer four hours. JELLIED BONED CHICKEN. Aspic Jelly 1 qt. stock, veal or chicken 1/4 tsp. pepper V2 pkg- Knox's gelatine 2 bay leaves whites and shells 2 eggs 1 slice onion 1 T. lemon-juice 1 slice carrot 1 T. vinegar 1 sprig parsley 1 tsp. salt Add bay leaves, parsley, onion and carrot to the stock and simmer 15 minutes. Then add salt, pepper, vinegar and lemon-juice. Add gelatine, which has been soaked in one-fourth cup cold water. Stir till dissolved. Cool the jelly, and when cold, add the whites and shells lightly beaten together; return to the fire and beat rapidly until it boils then boil 3 minutes without beating; set it aside for a few minutes, then strain through a flannel bag that has been scalded. Strain a second time if not perfectly clear. Let the jelly drain without pressure.