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Classic
Cook Books
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page 67
chicken back into the gravy for three minutes. If you like the chicken brown and
dry, pour the gravy under it on the dish for serving.
BOILED CHICKENS WITH STUFFING
Truss and stuff the chicken as for roasting, dredge it all over with wheat
flour, and put it in a pot of boiling water; take the pot off the fire for five
minutes after the chicken is put in, or the skin will crack; then let it boil
gently according to its age and weight, an old fowl requiring twice as long to
boil as a young one; allow fifteen minutes to the pound. Take off all the scum
as it rises, and when done serve with hard-boiled egg sauce, or parsley, or
oyster sauce. This is a nice way to cook a fat old chicken, as it is much more
tender and nourishing than baked, for if the chicken is old baking toughens it.
STEW, OR FRICASSEE OF CHICKEN
Clean and wash the chicken, cut it up as for frying, lay it in a stew-pan with
water to cover it; add a teaspoonful of salt and half as much pepper; set it to
boil very gently, take off all scum as it rises. When the chicken is tender,
which will be in an hour, take a teacup of butter, a tablespoonful of flour
worked in it, and a bunch of parsley, put them in the stew-pan with the chicken;
let all stew twenty minutes, and serve on toasted bread. Egg-balls around the
toast add much to the beauty of this dish.
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