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Classic
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page 244
less moist, stuff the chicken or roast with this, and bake as ordinarily;
for ducks add onions chopped fine;
if the bread-dressing is wanted too, it may be laid in the corner of the
pan.--Mrs. Carrie Beck.
FRICASSEED CHICKEN.
Cut up and put on to boil in a small quantity of water, season with salt,
pepper, and an onion if liked; stew gently until tender, add a half pint cream
or milk, and thicken with butter and flour rubbed together, add a little chopped
parsley just before serving.
Or, first fry the chicken brown in a little hot lard, take out chicken, add a
table-spoon flour, and let cook a minute, stirring constantly; add a pint wate
(or stock if at hand), a little vinegar or Worcestershire sauce, season with
salt and pepper; when it has boiled, remove from fire, strain, add the beaten
yolk of an egg, pour over the chicken and serve.--Mrs. J. H. S.
FRIED SPRING CHICKEN.
Put skillet on the stove with about one-half table-spoon each of lard and
butter, when hot lay in chicken, sprinkle over with flour, salt and pepper,
place lid on skillet, and cook over a moderate fire; when a light brown, turn
the chicken and sprinkle flour, alt and pepper over the top as at first, if
necessary add more lard and butter, and cook slowly until done; make gravy just
the same as for baked chicken. As a general rule half an hour is long enough to
fry spring chicken. To make rich and nice gravy without cream, take the yolk of
an egg, beat up light, strain and stir slowly into the gravy after the flour and
milk have been stirred in and thoroughly cooked; as soon as it boils up the
gravy is done, and should be removed from the stove. All gravies need to be
stirred well and thoroughly cooked over a moderate fire.--Mrs. L. H.
FRIED GUMBO.
Cut up two young chickens, and fry in skillet; when brown but not scorched, put
in a pot with one quart finely-chopped okra, four large tomatoes, and two onions
chopped fine; cover with boiling water, boil very slowly, and keep the kettle
tightly closed; add boiling water as it wastes, and simmer slowly three hours;
season with
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