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Classic
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page 75
well with a clean cloth, and fill the crop and body with a stuffing the same as
"Dressing for Fowls." Lay it in a dripping-pan; put a pint of hot water and a
piece of butter in the dripping-pan, add to it a small tablespoonful of salt,
and a small teaspoonful of pepper; baste frequently, and let it roast quickly,
without scorching; when nearly done, put a piece of butter the size of a
largeegg to the water in the pan; when it melts, baste with it, dredge a little
flour over, baste again, and let it finish; half an hour will roast a full-grown
chicken, if the fire is right. When done, take it up.
Having stewed the necks, gizzards, livers and hearts in a very little water,
strain it and mix it hot with the gravy that has dripped from the fowls, and
which must be first skimmed. Thicken it with a little browned flour, add to it
the livers, hearts and gizzards chopped small. Or, put the giblets in the pan
with the chicken, and let them roast. Send the fowls to the table with the gravy
in a boat. Cranberry sauce should accompany them, or any tart sauce.
BOILED CHICKEN.
Clean, wash and stuff, as for roasting. Baste a floured cloth around each, and
put into a pot with enough boiling water to cover them well. The hot water cooks
the skin at once and prevents the escape of the juice. The broth will not be so
rich as if the fowls are put on in cold water, but this is a proof that the meat
will be more nutritious and better flavored. Stew very slowly, for the first
half hour especially. Boil an hour or more, guiding yourself by size and
toughness. Serve with egg, bread, or oyster sauce. (See Sauces.)
STEAMED CHICKEN.
Rub the chicken on the inside with pepper and half a teaspoonful of salt; place
in a steamer in a kettle that will keep it as near the water as possible, cover,
and steam an hour and a half; when done, keep hot while dressing is prepared,
then cut up, arrange on the platter, and serve with the dressing over them.
The dressing is made as follows: Boil one pint of gravy from the kettle without
the fat, add cayenne pepper and half a teaspoonful of salt; stir a tablespoonful
of flour into a quarter of a pint of cream until smooth, and add to the gravy.
Corn starch may be used instead of the flour, and some cooks add nutmeg or
celery salt.
FRICASSEE CHICKEN.
Cut up two young chickens, put them in a stew-pan with just enough cold water to
cover them. Cover closely, and let them heat very slowly; then stew
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