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Page 54
ROAST OR BOILED CHICKENS.
Stuff and truss as with turkeys, and to a pair of chickens weighing two
and a half pounds each, allow one hour to roast, basting often, and making
a gravy as in preceding receipt.
Boil as in rule for turkeys.
ROAST DUCK.
After cleaning, stuff as in rule given for poultry dressing, and
roast,--if game, half an hour; if tame, one hour, making gravy as in
directions given, and serving with currant jelly.
ROAST GOOSE.
No fat save its own is needed in basting a goose, which, if large,
requires two hours to roast. Skim off as much fat as possible before
making the gravy, as it has a strong taste.
BIRDS.
Small birds may simply be washed and wiped dry, tied firmly, and roasted
twenty minutes, dredging with flour, basting with butter and water, and
adding a little currant jelly or wine to the gravy. They may be served on
toast.
FRIED CHICKEN.
Cut the chicken into nice pieces for serving. Roll in flour, or, if
preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or
lard; add a teaspoonful of salt and a saltspoonful of pepper; lay in the
pieces, and fry brown on each side, allowing not less than twenty minutes
for the thickest pieces and ten for the thin ones. Lay on a hot platter,
and make a gravy by adding one tablespoonful of flour to the fat, stirring
smooth, and adding slowly one cupful of boiling water or stock. Strain
over the chicken. Milk or cream is often used instead of water.
BROWN FRICASSEE.
Fry one or two chickens as above, using only flour to roll them in. Three
or four slices of salt pork may be used, cutting them in bits, and frying
brown, before putting in the chicken. When fried, lay the pieces in a
saucepan, and cover with warm water, adding one teaspoonful of salt and a
saltspoonful of pepper. Cover closely, and stew one hour, or longer if the
chickens are old. Take up the pieces, and thicken the gravy with one
tablespoonful of flour, first stirred smooth in a little cold water. Or
the flour may be added to the fat in the pan after frying, and water
enough for a thin gravy, which can all be poured into the saucepan, though
with this method there is more danger of burning. If not dark enough,
color with a teaspoonful of caramel. By adding a chopped onion fried in
the fat, and a teaspoonful of curry-powder, this becomes a curry, to be
served with boiled rice.
WHITE FRICASSEE.
Cut up the chicken as in brown fricassee, and stew without frying for an
hour and a half, reducing the water to about one pint. Take up the chicken
on a hot platter. Melt one tablespoonful of butter in a saucepan, and add
a heaping tablespoonful of flour, stirring constantly till smooth. Pour in
slowly one cup of milk, and, as it boils and thickens, add the chicken
broth, and serve. This becomes a pot-pie by adding biscuit-crust as in
rule for veal pot-pie, p. 150, and serving in the same way. The same crust
may also be used with a brown fricassee, but is most customary with a
white.
CHICKEN PIE.
Make a fricassee, as above directed, either brown or white, as best liked,
and a nice pie-crust, as on p. 224, or a biscuit-crust if pie-crust is
considered too rich. Line a deep baking-dish with the crust; a good way
being to use a plain biscuit-crust for the lining, and pie-crust for the
lid. Lay in the cooked chicken; fill up with the gravy, and cover with
pastry, cutting a round hole in the centre; and bake about three-quarters
of an hour. The top can be decorated with leaves made from pastry, and in
this case will need to have a buttered paper laid over it for the first
twenty minutes, that they need not burn. Eat either cold or hot. Game pies
can be made in the same way, and veal is a very good substitute for
chicken. Where veal is used, a small slice of ham may be added, and a
little less salt; both veal and ham being cut very small before filling
the pie.
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