Pass boiled rice with this dish.
A brown fricassee
Prepare as for ordinary fricassee. Fry half a pound of fat salt pork, sliced thin, in a pan; when they hiss and smoke, put in a large sliced onion and cook until it colors. Now dredge the pieces of chicken with flour and fry, a few pieces at a time, in the same fat, turning several times. When they begin to brown turn all into a pot with the shreds of pork and onion. Add a very small cupful of stock; cover closely and cook until done.
Have ready a brown roux, made by cooking together a great spoonful of butter with the same of browned flour. Stir in a teaspoonful of kitchen bouquet, and add to the gravy left in the pot after the chicken is dished. Cook two minutes and pour over the dished chicken. Set in the oven for three minutes before serving.
A pilau of chicken
Joint a tender broiler and leave for half an hour in a bath of salad oil and lemon juice. Drain, without wiping. Have ready three tablespoonfuls of butter, hissing hot, in a frying-pan. Fry a sliced onion in it, and then put in the chicken. Cook for ten minutes, turning often, and empty the contents of the pan into a pot with a broad bottom. Pour upon them a cupful of strained tomato sauce, and the same of weak stock—chicken or veal. Stew gently until the chicken is tender; take it up and keep in a hot colander set in the oven and covered closely. Drain off every drop of gravy, return to the fire and add three-quarters of a cupful of rice which has soaked for an hour in cold water. Cook fast until the rice is soft but not broken. Put the chicken back into the pot, mixing well with the rice, simmer three minutes and heap upon a heated platter. Sift Parmesan cheese thickly over all.
Boiled chicken stuffed with oysters
Prepare as usual for boiling or roasting, then fill body and craw with small oysters, which have been dipped in peppered and salted melted butter. Sew up in netting and boil twenty minutes to the pound if young, thirty minutes if old. Unwrap, wash over with butter and lemon juice; pour a few spoonfuls of oyster sauce upon them, the rest into a boat.
Chicken en casserole
Truss the chicken, which must be young and plump, as for roasting. Into a frying-pan on top of the range put two tablespoonfuls of butter, a sliced onion and carrot, a bay leaf and a sprig of thyme. When the vegetables are slightly browned put, with the chicken, into the casserole, add a pint of well-seasoned stock, cover the casserole and cook in the oven for three-quarters of an hour. After it has been in the oven for this length of time, drop in a dozen potato balls, or strips that have been cut from raw potatoes and sauté in hot butter, and a dozen French mushrooms. Season the gravy to taste, and leave the casserole uncovered that the chicken may brown. Ten minutes before taking from the oven, pour over the chicken two tablespoonfuls of sherry. When you take the chicken from the oven sprinkle it with minced parsley. Serve in the casserole.