Chicken Fricassee

Cut chicken in pieces for serving, season with salt and pepper, brown in butter or pork fat. When golden brown cover with boiling water; add six cloves, a bit of bay leaf, a sprig of parsley, and simmer until tender.

Melt four tablespoons butter, add four tablespoons flour, and two and one half cups water in which chicken was cooked. Cook ten minutes; add one cup cream or two egg yolks.

Arrange chicken on platter, pour sauce around, and garnish with toast and parsley.

If a brown sauce is preferred, brown the butter and brown the flour, adding one more tablespoon.

Chicken Pie

Cut a chicken in pieces for serving. Melt four tablespoons butter or use the same quantity of pork fat. Add one fourth cup onion, a sprig of parsley, bit of bay leaf, four cloves and one tablespoon salt.

Put in chicken and cover with boiling water; cook until tender. Arrange chicken in baking dish; cover with strained and thickened stock. Cover whole dish with mashed potato or pastry crust. Bake until potato is brown or crust is done.

Old-Fashioned English Chicken Pie

Cover chicken, cut in pieces for serving, with boiling water, add two sprigs of thyme, one sprig of marjoram, bit of bay leaf, two sprigs parsley, tied in a bag. Simmer gently until tender.

One half hour before chicken is done, add one half pound bacon cut in small pieces.

Arrange on the bottom of baking dish slices of hard-cooked eggs, cover with sauted mushrooms, then a layer of chicken meat, and continue until dish is filled. Add three cups of sauce made from the liquor in the pan and thickened with two tablespoons butter and four tablespoons flour cooked together; reheat in oven, and garnish with pastry points cut in the shape of triangles, and parsley, and serve.

Roast Boned Chicken

Bone according to direction for boning chicken. Stuff until plump with forcemeat, sew, press body into natural shape, truss, sprinkle with salt and pepper, dredge with flour, and follow directions for Roast Chicken, allowing twenty minutes for each pound.

Roast Chicken

Remove pinfeathers, singe, take out tendons, draw skin back from neck, cut off neck close to body, cut out oil bag. Make an incision between the legs, running from the breastbone down, and through this opening draw the entrails.

If care is taken, all of the internal organs can be removed at once by separating the membrane inclosing the organs from the body.

Draw windpipe and crop through the neck opening. Never make an incision in the breast.

Wash inside of bird with cloth wrung out of cold water, removing all clots of blood. Wipe, stuff, sew up openings, truss, sprinkle with salt and pepper, dredge with flour, place on rack in dripping pan, and cook fifteen minutes in very hot oven. Then dredge pan with flour, reduce heat, and baste every ten minutes until chicken is done, turning often.

Allow fifteen minutes to the pound for roasting.

Roast Capon

Prepare the same as Roast Chicken, allowing twelve minutes to the pound for roasting.

Stuffing For Roast Chicken

2 cups soft bread crumbs.

¼ cup melted butter.

1 tablespoon poultry seasoning.

Few drops onion juice.

Salt and pepper.

1 teaspoon chopped parsley.

Hot water.

Mix ingredients in order given. If a moist stuffing is desired add hot water until of the right consistency; but many prefer a dry stuffing. For a stronger flavor of onion, cook one tablespoon chopped onion in butter and add to crumbs.

Chestnut Stuffing

Press meat from one quart boiled chestnuts through puree sieve. Moisten with butter, and season with salt and pepper.

Oyster Stuffing

2 cups cracker crumbs 1 tablespoon chopped onion 1 pint oysters ¼ cup butter.

1 tablespoon salt.

1 teaspoon pepper.

1 tablespoon chopped celery.

⅓ cup boiling water or hot milk.

Parboil oysters, dip in melted butter, add remaining ingredients, and use for stuffing chicken, turkey, or goose.

Potato Stuffing

2 cups hot mashed potato ¼ cup salt pork cubes 2 tablespoons onion.

1 teaspoon poultry seasoning.

Salt and pepper.

1 cup cooked sausages cut in pieces.

Cook the onion and the pork until yellow; add remaining ingredients. Use for stuffing chicken, turkey and goose.