For roast chicken, boil the gizzard and liver by themselves, and use the water for gravy.—Mrs. Col. W.
Roast Chicken.
Chicken should never be cooked the same day it is killed. Wash well with cold water, then pour boiling water over it and into the cavity. Rub the latter with salt and pepper, and fill with a dressing made of bread soaked in water and squeezed out, a tablespoonful butter, a little salt, pepper and parsley.
Rub the chicken well with butter. Sprinkle pepper and salt over it and dredge with flour. Lay it into a pan with a slice of pork or bacon and a pint of water. Let it simmer slowly two hours, basting and dredging frequently. Turn the chicken so each part may be equally browned. Add chopped thyme and parsley to the gravy.
Some persons think ground ginger a more delicate flavoring for the dressing than pepper.—Mrs. S. T.
To Boil Chicken.
Never boil the same day the chicken is killed. Soak them overnight in weak salt and water. Place in a kettle of water, with a handful of rice and a little milk to make the chicken white. Simmer slowly two or three hours, removing the scum that rises when the chicken first begins to boil. Keep under the water, with an inverted deep plate. Just before taking off the fire, add salt to the taste. Lay on a hot dish near the fire. Skim off the fat from the top of the liquor, strain it and add chopped celery, parsley and thyme, drawn butter, a little pepper and salt, or, if preferred, six hard-boiled eggs chopped fine.—Mrs. S. T.
To Steam Chicken.
Soak two hours, in salt and water, a fat young pullet. Drain and dry. Rub in the cavity a little salt and pepper and a large lump of butter. Fill with large, plump oysters, seasoned with pepper and salt, and sew up. Lay the chicken on a dish or pan, and set it inside a steamer, which close and keep over boiling water four hours. When thoroughly done, lay on a dish and pour over it drawn butter or celery sauce. Garnish with curled parsley, and serve.—Mrs. S. T.
Smothered Chicken.