Savory Chicken

1/4 cup fat

1 tablespoon chopped onion

1 chopped carrot

1 slice turnip

1/4 cup flour

1 cup water

1 1/2 cups strained tomatoes Salt, pepper and paprika 1 chicken Salt-pork fat

1 cup button mushrooms

2 tablespoons chopped olives

Make a savory sauce by melting the fat and cooking in it chopped onion, carrot and turnip cut in small pieces. Stir in flour and add gradually boiling water and tomato, previously stewed and strained. Season with salt, pepper and paprika.

Cut up a chicken, dredge with flour, and saute in salt-pork fat. Remove from the pan, place in a saucepan and cover with the savory sauce. Cook until the chicken is tender. At the last moment, add the mushrooms and chopped olives. Arrange the pieces of chicken in the center of the platter and pour the sauce around them, garnishing with triangles of toast and stuffed olives.

Scalloped Chicken

2 cups cooked chicken meat 1 pint broth in which chicken was cooked Fat

2 tablespoons flour

Salt and pepper


2 cups sliced, cooked potatoes

Cut the cooked chicken meat into dice. Thicken the broth with a paste made of the flour and two tablespoons of fat and season with salt and pepper. Fill a pudding-dish with alternate layers of bread-crumbs, chicken and potatoes. Cover the top with crumbs. Pour in the gravy and add a few bits of butter or other fat and bake fifteen to thirty minutes in a moderate oven (350°-400° F).

Creamed Chicken

2 cups cooked chicken 2 tablespoons fat 2 tablespoons flour 1 cup milk or cream

Salt and pepper

1 tablespoon parsley

1 egg-yolk

Make a white sauce of the fat, flour and milk. Season with salt and pepper. Add the parsley and chicken and cook until the sauce is thoroughly hot again. Beat the egg-yolk, adding two tablespoons of milk, and pour into the mixture. Cook two minutes, stirring constantly, and serve in a border of riced potatoes or in croustades.

Creamed chicken may be varied in a number of ways: by substituting mushrooms or chopped cooked eggs for part of the chicken or by adding chopped pimientos and olives.


Capons are large, plump young roosters, especially fattened for the table. They are prepared for cooking in the same way as chickens. For stuffing, choose a delicate flavoring such as oysters or chestnuts. Mushrooms or truffles are especially good with capon.

Turkeys. Roast Turkey

Dress as directed for roast chicken and roast in an uncovered roaster in a slow oven ( 300° F.) allowing 15 to 25 minutes per pound, depending upon age and size of bird. The larger birds require less time per pound than the small birds. Baste the bird at half hour intervals. Serve with giblet gravy.

Fillets Of Turkey With Rice

Breast fillets Egg and crumbs 1 cup white stock 1 cup rice 6 tablespoons oil

1/2 teaspoon onion-juice

Salt and pepper

2 teaspoons butter

1 tablespoon grated cheese

Skin the breast of a plump turkey, and slice. The slices should be nearly half an inch thick, and as nearly uniform in size as possible. Dip in beaten egg, then in crumbs, again in the egg, and once more in the crumbs. Set in the refrigerator. Put the white stock into a saucepan; add rice, onion-juice and one-half teaspoon salt, and simmer slowly until the liquid is absorbed.

When the rice is tender, add butter and grated cheese,- and season with salt and pepper. Cover and let it stand at the side of the fire until the fillets are ready. Heat salad-oil or cooking fat slowly in a frying-pan to 375°-390° F., and cook the fillets to a nice brown. Mound the rice in the center of a hot dish and arrange the fillets about it.