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Classic
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page 31
olive oil. Lay in your dripping-pan a slice or two of bacon, one carrot, one
leek, two bay leaves, a piece of celery. Place the ducks on this, and let them
cook in a moderate oven twenty-five minutes. Put in any dressing you would make
for a roast chicken. With all your roast meats put in the bottom of your
roast-pan a carrot cut in half, a piece of onion, celery and parsley. The same
with boiled meats or fish, to give a foundation taste to your food.--KATIE
SEABROOK, President McKinley's Colored Cook.
HOW TO SERVE CHICKEN
Wash your chicken, dry with a nice clean cloth, put it in a tray of salt and
water to cover ten minutes, dry it and salt and pepper and flour it well, throw
it in a pan of hot lard, hot enough to make it a golden brown, when done lay it
on a piece of very clean paper to absorb the grease. Throw off the top grease,
put a handful of flour, stir to a brown, add to it a pint of stock, stir and
strain, then put your chicken in and let it simmer slowly until the chicken gets
soft; make a nice pot of mush, let it get cold, cut it and fry and serve with
the chicken. Fry Jerusalem artichokes and let them simmer with the fricassee;
this is also delicious.--ELLEN WHITE, Mrs. Madison's Cook.
FOR BROILING CHICKEN
To prepare chickens to roast and broil, when once you have washed your chickens,
wipe them carefully with a dry cloth. Salt and pepper them two or three hours
before cooking, put them in the refrigerator. Put a little sweet oil over them
before broiling them on a slow fire; while cooking baste them with a little
water. For roasting chickens do the same as for broiling. Stuff them, put three
or four
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