Crown of Pork

Prepare the ribs of a young pig like the crown of lamb

Roast Chicken

Pick out pin-feathers and singe. Remove crop and windpipe from the neck; heart, liver, and gizzard, and afterward lungs and kidneys from below, oil gland from outside. Wash quickly and wipe dry. Stuff and truss. If an old bird, steam for an hour or more, then roast one hour

Stuffing for Roast Chicken or Turkey

For each cup of crumbs, either cracker or bread, allow one ounce of butter, one teaspoon of mixed herbs, one-half teaspoon of salt, and a little pepper. Melt the butter, add the crumbs, and mix thoroughly. Moisten slightly with either milk or water

For a crumbly stuffing use twice as much butter and no liquid

Broiled Chicken

Split a young chicken down the back, flatten as much as possible, and brush over with melted butter. Broil over coals and finish in the oven, or under gas for twenty to thirty minutes.

Southern Fried Chicken.

Split a tender chicken down the back, flatten it a little, season with salt and pepper, dredge with flour, and brown in a generous quantity of hot pork fat or lard. Cover the frying-pan, and do not hurry the cooking. Cook about thirty minutes.

Smothered Chicken

This differs from the fried chicken in using less fat - half butter and half lard gives a finer flavor. After browning add a little stock or water and simmer until tender. A few drops of cream give the finishing touch to the sauce.

To Cut up a Fowl for Stewing

Remove pin-feathers, singe the hairs, and rub off clean. Cut off the oil gland. Take off feet, first pulling out the tendons. Remove windpipe and crop at the neck. Cut through the skin, press back leg and thigh bones and cut at the joint, then take off the wings. Divide each of these in two parts. From the backbone cut through thin muscles, then notice position of inside organs. Remove heart, liver, and gizzard together. Break backbone into two sections and take out lungs, kidneys, etc. Loosen shoulder blade and cut from wing joint to point of ribs to separate back and breast. Open gizzard, detach gall bag from the liver without breaking.

Rinse quickly in cold water, cover with boiling water, and cook gently until tender, from one to three hours.

For a fricassee, the meat may be browned in hot fat before stewing or after.

Chicken Livers.

Clean the livers thoroughly, cutting off any green portions. Cook in boiling water for fifteen minutes, drain, and brown in a little bacon fat. Remove the livers, put one ounce of butter with the small quantity of fat left in the pan, and brown in it two tablespoons of flour. When brown pour in one cup of hot stock, and season with salt, pepper, and curry if desired. Reheat the livers in the sauce, and serve at once.