Draw a fowl and cut it in pieces, cook it as directed for [stewed chicken], dredge the cooked pieces with salt and pepper, roll them in flour and sauté them in fat taken from the stewed chicken. When richly browned, place the pieces on a hot platter and pour around them a [brown sauce], made with the fat and the stock from the stewed chicken. Chicken fricassee is often served on a platter of hot toast.
Chicken Pie
Prepare and cook the chicken as for [stewed chicken]; cut the meat from the bones, put it into a baking-dish, cover it with chicken gravy, and put over the top a crust made as directed for meat pie on [page 102]. Bake this for thirty minutes in a moderate oven.
Curried Chicken
Prepare and cook one fowl as for [stewed chicken], adding two onions, pared and cut into slices. Add one tablespoonful of curry powder to the flour when thickening the gravy. Or the chicken may be rolled in flour and browned in butter, and the curry powder added before putting it into the cooker. It is served with a border of boiled rice.
Creamed Chicken
Prepare and cook a fowl as directed for [stewed chicken]. Make [White Sauce], using half chicken stock and half cream for the liquid. A little grated onion and one-fourth can of mushrooms may be added.
Braised Chicken
Draw, stuff, truss and roast a young chicken in a hot oven until it is brown; put it into a hot cooker-pail with water about one inch deep in the pan. Cover it quickly, bring it to a boil, and put it into a cooker for two and one-half hours or more. Make a [brown sauce] of the liquor in the pan. The giblets may be added when the chicken is put into the water, and may be chopped and added to the gravy. Only young, tender chicken can be treated in this way. A tough bird may be trussed and cooked in water to half cover it for ten or twelve hours before it is stuffed and browned. Baste it when in the oven with fat taken from the broth.