POULTRY

Boiled Chicken

Clean, stuff, truss, and wrap chicken in cheese cloth; cover with boiling water, and cook until tender, below the boiling point. Serve on hot platter, sprinkle with chopped parsley, and garnish with [Oyster Sauce].

Allow twenty minutes to the pound for cooking.

Braised Chicken

Braised chicken is generally a fowl.

Wipe, stuff, sew, skewer, and place on rack in kettle with tight-fitting cover.

Place six slices of salt pork on bottom of kettle, add one fourth cup each, carrot, onion, turnip, and celery, bit of bay leaf, sprig of parsley, one teaspoon peppercorns, two teaspoons salt, and three cups boiling water.

Cover kettle, and cook in oven three to four hours, always keeping enough water in kettle to prevent vegetables from burning. When fowl is tender, brush over with melted butter, dredge with flour, and brown in oven.

Serve with gravy and vegetables pressed through sieve. Garnish with parsley.

Broiled Chicken

Clean, wipe, and split down the back, a young chicken. Sprinkle with salt and pepper; place on greased broiler, and cook over dripping pan in hot oven twenty minutes. Remove from oven, and broil over clear fire until golden brown. Remove from broiler, spread with melted butter, sprinkle with chopped parsley, and serve on hot platter on bed of water cress.

Sautéd Chicken

Cut chicken in pieces for serving. Dip in water, sprinkle with salt and pepper, dredge with flour. Try out two tablespoons salt pork cubes. Cover bottom of frying pan with pieces of chicken. Cook until a delicate brown on one side, then turn and brown on the other. Drain on brown paper.

Take three tablespoons of fat from the pan, brown, add three tablespoons flour and brown, add one fourth teaspoon each of salt, nutmeg and paprika, and a cup and a quarter of cream. Cook five minutes, pour around chicken, and garnish with parsley and toast points.

Fried Chicken

Cut chicken in pieces for serving; dip in milk, sprinkle with salt and pepper, dip in flour or in crumbs, egg and crumbs, and fry in deep fat. Drain on brown paper; serve on slices of buttered toast with [Béchamel Sauce], [Allemande], or [Mushroom Sauce].

Baltimore Chicken

Cut chicken in pieces for serving; sprinkle with salt and pepper, dip in egg, and crumbs taken from the center of the loaf; arrange in baking dish, baste with melted butter, and cook in hot oven twenty to thirty minutes.

Arrange on a hot platter; garnish with thin slices of crisp bacon, parsley and [Cream Sauce].

Chicken fried in Batter

Cut chicken in pieces for serving, cover with Fritter Batter, and cook in deep fat. Drain on brown paper. In order that chicken in batter be cooked sufficiently, the bird must be young and tender.

Cold chicken meat may be dipped in the same batter and fried.

Creole Chicken

Cut a chicken in pieces for serving; season with salt and pepper. Melt four tablespoons butter, add one fourth cup finely chopped onion, chicken, and sauté until golden brown. Remove chicken; add four tablespoons flour, two cups chicken stock, two cups stewed tomato, one red pepper finely chopped, one half cup celery, and salt to taste. Replace chicken in sauce, and simmer until tender.

Arrange on dish; surround with sauce; garnish with cooked macaroni and parsley.

Chicken Fricassee

Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender.

Melt four tablespoons butter, add four tablespoons flour, and two and one half cups water in which chicken was cooked. Cook ten minutes; add one cup cream or two egg yolks.

Arrange chicken on platter, pour sauce around, and garnish with toast and parsley.

If a brown sauce is preferred, brown the butter and brown the flour, adding one more tablespoon.

Chicken Pie

Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, bit of bay leaf, four cloves and one tablespoon salt.

Put in chicken and cover with boiling water; cook until tender. Arrange chicken in baking dish; cover with strained and thickened stock. Cover whole dish with mashed potato or pastry crust. Bake until potato is brown or crust is done.

Old-fashioned English Chicken Pie

Cover chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender.

One half hour before chicken is done, add one half pound bacon cut in small pieces.

Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sautéd mushrooms, then a layer of chicken meat, and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.

Roast Boned Chicken

Bone according to direction for boning chicken. Stuff until plump with forcemeat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound.

Roast Chicken

Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.

If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.

Draw windpipe and crop through the neck opening. Never make an incision in the breast.

Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.

Allow fifteen minutes to the pound for roasting.

Roast Capon

Prepare the same as [Roast Chicken], allowing twelve minutes to the pound for roasting.

Stuffing for Roast Chicken

Mix ingredients in order given. If a moist stuffing is desired, add hot water until of the right consistency; but many prefer a dry stuffing. For a stronger flavor of onion, cook one tablespoon chopped onion in butter and add to crumbs.

Chestnut Stuffing

Press meat from one quart boiled chestnuts through purée sieve. Moisten with butter, and season with salt and pepper.

Oyster Stuffing

Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose.

Potato Stuffing

Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey and goose.

Roast Green Goose

A green goose should never be more than four months old. Dress same as chicken. If strong, wash out with soapsuds, and carefully rinse in several waters.

Stuff, truss, sew, flatten the breastbone, and roast the same as chicken. Allow eighteen minutes to the pound for roasting.

If the goose is more than four months old, it is better to braise than roast it. But if roasted, allow twenty-five minutes to the pound.

Roast Tame Duck

Prepare same as chicken; stuff with chopped celery. Allow ten minutes to the pound for duckling and twenty for an old duck.

Roast Turkey

Dress, clean, and stuff turkey and follow directions for Roast Chicken. Some prefer to rub the surface of the turkey with butter and flour creamed together instead of dredging with flour.

English Roast Turkey

STUFFING

Melt two tablespoons butter, add one tablespoon chopped onion, three cups soft bread crumbs, chopped liver and heart, one teaspoon salt, one teaspoon poultry seasoning, one tablespoon chopped pickles, and one quarter teaspoon pepper.

Prepare turkey for roasting; stuff, sew, truss. Bake in hot oven, allowing fifteen minutes to the pound. Baste frequently. Dredge and season twice during cooking.

Boned Turkey

Boned Turkey is prepared in the same way as Boned Chicken.