Baked

Put the chicken in a baking-pan, after being cleaned, prepared, and trussed. Salt and butter the breast, which must be upward, place a piece of buttered paper on it, and a little cold water in the bakepan. Set it in a warm, but not too quick oven; baste often with the liquor in the pan. If the water and juice are absorbed by the heat, add a little cold water, so as to have liquor to baste with. Remove the paper about ten minutes before taking from the oven. It takes about forty minutes to cook a chicken of middle size.

Serve a baked chicken with sauces and garnitures, and decorated the same as if it were roasted, and as described in the above receipts.

Saute

After being cleaned and prepared as directed, cut the chicken in pieces as for fricassee. Put it in a saucepan with about an ounce of butter; set on the fire, stir now and then till it is of a golden color and pour off the fat, if any is in the saucepan. Add a tablespoonful of flour and stir half a minute, then add also broth enough to nearly cover the meat, half a pint of white wine, a bunch of seasonings composed of four stalks of parsley, one of thyme, half a bay-leaf, and one clove, the four tied together with twine; add salt, and one onion whole. Boil gently till done. Ten minutes before serving, add half a dozen mushrooms.

Dish the pieces of chicken as directed for fricassee, place the mushrooms over them, strain the sauce all over, and serve warm.

If the chicken is done before the sauce is reduced or is rather thick, dish the meat and put it away in a warm place, boil the rest slowly till reduced, and then turn it over the meat. Serve with or without a border, as in a fricassee. Truffles may be used instead of mushrooms, if handy, or liked. Water may be used instead of broth, but it is inferior.

Another

To be good saute, the chicken must be young and tender. Clean, prepare, and cut as directed. Put about one ounce and a half of butter in a frying-pan, set it on the fire, and when melted put the pieces of chicken in, stir now and then till all the pieces have a golden hue; add a tablespoonful of flour, stir again for about one minute; then add also salt and pepper, half a pint of broth, or one gill of broth and one gill of white wine; boil gently for five or six minutes. Add again a teaspoonful of parsley chopped fine, five or six mushrooms cut in slices, keep it boiling gently till done, and serve warm.

If the sauce is boiling away, or is found too thick, add a little broth. Use Champagne, Sauterne, or Catawba wine. It is much better with wine than without.

Another

Clean, prepare, and cut the chicken as for fricassee. Put it in a saucepan with about an ounce of butter, set on the fire, stir once in a while till all the pieces are of a fine golden color; then pour off the fat that may be in the pan. Sprinkle a tablespoonful of flour all over it, and stir for about half a minute, then add three or four shallots, or two or three small green onions, chopped fine, parsley, and three or four mushrooms, both cut in small pieces, a bunch of seasonings composed of four sprigs of parsley, one of thyme, a bay-leaf, and one clove, salt, and pepper.

Stir often till cooked, and serve with a few drops of emon-juice sprinkled on it when dished.

Dish as directed for fricassee.