This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Prepare a full-grown Spring chicken as for roasting, season inside and out with salt and pepper, stuff with whole, raw oysters and place it in a steamer with a close-fitting cover, and steam until the chicken is done, then place the chicken on a warm dish and make a gravy as follows: Put the fat into a saucepan with the minced herbs and flour and stir until the mixture bubbles; add the liquor in the kettle below the steamer, the cream or milk, and cook, stirring constantly, until the mixture boils. Add the eggs, chopped fine, let the whole boil, pour it over the chicken and serve at once.
3 tablespoons flour
Salt and pepper
1 teaspoon salt 1 cup milk
Clean, singe and cut up the chicken, place it in a pot and nearly cover with water. Cover the pot and simmer gently. An old fowl will require at least three or four hours' slow cooking, but a year-old chicken should be done in one and one-half hours. Remove the cover during the last half-hour of cooking, to reduce the gravy to about one and one-half pints when done.
Three-fourths of an hour before time to serve, make Dumplings No. 2 (see Index). "When the dumplings are ready to serve, add salt and pepper to the chicken and make the gravy by adding to the liquor in the kettle three tablespoons of flour stirred to a paste in one cup of milk. Skim out the chicken, lay it on a platter, place the dumplings on the top and pour over them the gravy.
Salt and pepper
1 tablespoon gelatin to each pint broth
Clean, singe and cut up a chicken. Place it in a kettle with a little water, cover closely and simmer until the meat will fall from the bones. Lift the pieces from the kettle with a skimmer and scrape all the meat from the bones, separating the white meat from the dark and taking out the pieces of skin. Season with salt and pepper.
Soften gelatin in two tablespoons of water for each tablespoon of gelatin and add to the boiling chicken broth. Place the meat in the dish it is to be pressed in, laying the white and dark in alternate layers, and adding from time to time a little of the broth to moisten all well. When all the meat is in the dish, pour over it enough of the broth to cover it; lay a plate on top of it; place a heavy weight upon the plate and set away in a cool place. This makes an attractive dish for luncheon, sliced and garnished with parsley.
1 chicken (1 1/2 or 2 pounds)
1 teaspoon salt
2 tablespoons fat
1 teaspoon to 2 tablespoons curry-powder 1 tablespoon flour
Cut up the chicken as for fricassee, put in a saucepan with sufficient water to cover it, and simmer until tender, keeping the pan closely covered. Remove from the fire, take the chicken out and pour the liquor into a bowl. Put the onions into the saucepan with the fat and saute until brown, then skim them out and put in the chicken; fry for three or four minutes, then sprinkle over it the curry-powder. Next pour in the chicken liquor, stew five minutes longer and stir in the flour mixed until smooth with a little cold water. Stir the mixture until it thickens; add the beaten yolk of egg, adding a little of the hot mixture to the egg first. Serve with a border of hot boiled rice.