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Classic
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page 240
Some, in making chicken or meat pies, line the dish with the lower crust, and
place in the oven until well "set," then fill, cover, and bake; others, instead
of lining the entire surface of the dish, line only the sides.
The garnishes for turkey and chicken are parsley, slices of lemon, fried
sausages, or forced-meat balls.
BAKED CHICKENS.
Dress the chickens and cut them in two, soak for half an hour in cold water,
wipe perfectly dry and put in a dripping-pan, bone side down, without any water;
have a hot oven, and, if the chickens are young, half an hour's cooking will be
sufficient. Take out, and season with butter, salt, and pepper; pack one above
another as closely as possible, and place in pan over boiling water, covering
them closely--this keeps them moist until served--boil the giblets in a little
water, and, after the chickens are taken from the dripping-pan, put into it the
water in which giblets were boiled, thicken it, and add the chopped giblets.
This manner of baking chickens is fully equal to broiling them.--Mrs. E. W.
Herrick, Minneapolis, Minn.
BAKED SPRING CHICKEN.
Cut each of four chickens into seven or nine pieces, wash thoroughly and
quickly, and put in a colander to drain; put a half table-spoon each of lard and
butter into a dripping-pan, lay in the pieces, and add half a pint hot water;
let steam and bake half an hour, turn, taking care that they get only to a light
brown, and, just before taking up, add salt and pepper to taste; when done take
out in a dish and keep hot. To make the gravy, add a half pint or more of water,
set the dripping-pan on the stove, and add one table-spoon flour mixed with half
cup of cream or milk, stirring slowly, adding a little of the mixture at a time.
Let cook thoroughly, stirring constantly to prevent burning, and to make the
gravy nice and smooth; season more if necessary.--Mrs. L. Hush.
BAKED CHICKEN WITH PARSNIPS.
Wash, scrape, and quarter parsnips, and parboil for twenty minutes; prepare a
young chicken by splitting open at the back,
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