|
Classic
Cook Books
< last page | next page >
page 89
ROASTED CHICKEN
Prepare a full-grown chicken or hen, sprinkle with salt, lay on ice for 12 hours
or longer. Put in pan and add 1 pint water, and cook till tender, adding water
if needed. Then make a dressing of bread-crumbs, butter, salt and pepper, and a
little onion, and make into cakes and lay around the fowl. Baste frequently with
butter. Do not put the stuffing inside thefowl, as it will absorb the juices.
Cook the giblets in the pan with the chicken. When the chicken is tender and
cakes are a rich brown, remove from the pan. To the giblets add flour, butter, a
little milk, and make a gravy, which serve in a separate bowl.
STEWED CHICKEN
Three young chickens cut up and laid in salt and water; drain the water; wipe
and flour the chickens. Add 1/4 pound of butter, half an onion, salt and pepper,
a blade of mace. Cover close and stew till tender.
Put in the gravy the yolks of 2 eggs, beaten, 1/2 pint of cream, and a little
lemon-juice.
< last page | next page >
Classic
Cook Books
|
