Chicken Fricassee

Singe, and cut the chicken at the joints, in pieces for serving Cover with boiling water; add one heaping teaspoonful of salt, and half a saltspoonful of pepper. Simmer one hour, or till tender, reducing the water to nearly a pint. Remove all the large bones, dredge with salt, pepper, and flour, and brown in hot butter. Put the chicken on toast on a hot platter. Strain the liquor and remove the fat.

Add to the liquor one cup of cream or milk, and heat it again. Melt one large tablespoonful of butter in a saucepan; add two tablespoonfuls of flour, and when well mixed pour on slowly the cream and chicken liquor. Add salt, pepper, half a teaspoonful of celery salt, one teaspoonful of lemon juice. Beat one egg; pour the sauce slowly on the egg; stir well, and pour over the chicken. The chicken may be browned before cooking, then stewed, and a brown gravy made by browning the butter before adding the flour. Half a can of mushrooms may be added to improve the flavor, letting them simmer in the sauce five minutes. Arrange the body of the chicken in the centre of the dish, with the wings at the top, the thighs below, and the ends of the drumsticks crossed at the tail.

If the chicken be not fried, it is simply a chicken stew, and dumplings may be added, or not, as yon prefer. And if put into a deep dish with a rich gravy, made as for fricassee, but without the egg, and covered with a rich crust of pastry and baked, it is chicken pie.

Chicken Curry

Cut the chicken at the joints, and remove the breast bones. Wipe, season with salt and pepper, dredge with flour, and brown lightly in hot butter. Put in a stewpan. Fry one large onion, cut in thin slices, in the butter left in the pan till colored, but not browned. Mix one large tablespoonful of flour, one teaspoonful of sugar, and one tablespoonful of curry powder, and brown them in the butter. Add slowly one cup of water or stock and one cup of strained tomatoes, or one sour apple chopped, and salt and pepper to taste. Pour this sauce over the chicken, and simmer one hour, or till tender. Add one cup of hot milk or cream. Boil one minute longer, and serve with a border of boiled rice.

Rabbit, veal, and lamb may be curried in the same way.

Broiled Chicken

Singe, and split a young spring chicken down the back. Break the joints; remove the breastbone, clean, and wipe with a wet cloth. Sprinkle with salt and pepper, and rub well with soft butter. Place in a double gridiron, and broil twenty minutes over a clear fire. Spread with butter, and serve very hot. Or cover with fine bread crumbs and bake in a hot oven half an hour. Serve with Tartar sauce.

How To Carve Chicken

Separate the legs and wings, and then separate the breast from the lower part.

Fried Chicken

Singe; cut at the joints; remove the breast bones. Wipe each piece with a clean wet cloth; dredge with salt, pepper, and flour, and saute them in hot salt pork fat till brown and tender, but not burned. Arrange on a dish, with boiled cauliflower or potato balls, and pour a white sauce over them. Or dip in egg and crumbs, and fry in deep hot fat, and serve with tomato sauce.

Broiled Fillets Of Chicken

Remove the bone from the breast and thighs. Rub the meat with butter or olive oil; season, and cover with fine cracker dust. Broil about ten minutes.

Devilled Chicken

Boil a chicken until tender in boiling salted water. When cold, cut at the joints, baste with soft butter, and broil till brown. Or cut any cold boiled or roasted chicken at the joints, rub with salt and butter, and broil till warmed through. Pour hot Tartar sauce over them. Or make several incisions in the flesh, and rub with mustard and cayenne pepper before broiling.