Melt in a stew-pan two tablespoonfuls of rather salt butter, and thicken by adding one of flour. Stir it well, to make it smooth, till it assumes a light yellow color. Put in a plump young chicken, cover it close, and let it simmer half an hour, turning it once. Then add a tumbler of rich beef jelly and one of sherry, and fill up the pan with mushrooms. Again close it and let it simmer another half hour, when it is ready to serve. Salt and pepper are the only spices needed. J. A. Goldberg.
Boil the chicken same as for fricassee, take out the chicken and have ready a frying-pan with butter; into this put your chicken and let brown on both sides; after taking the chicken up on platter pour into your frying-pan the gravy left in the kettle. Let come to a boil, thicken. Have ready some cream biscuits, break open on the platter, butter each half and pour over your gravy. J. T. P.
One chicken and a little salt pork. Prepare chicken, the same as for fried chicken, cut in pieces and put on the fire in a kettle with cold water enough to cover well, add the salt pork and boil until tender. When this is done have ready some baking-powder biscuits. Break open the biscuits, place on a platter, on these put the chicken; thicken the gravy with the flour, add seasoning and cream; pour this over the chicken and serve at once. Lola Baker.
A chicken for frying should be very young, but if there are doubts as to its age, before cutting it up parboil it for ten minutes in water that has been slightly salted. Then sprinkle a little salt and pepper over the pieces and roll them in flour. Fry them in plenty of butter till done. It takes about twenty minutes to fry them. Put the chicken on a platter, make a gravy by turning off some of the fat and adding a cup of milk that has been thickened with a tablespoon of flour. Pour this gravy over it. Or the gravy can be omitted and the platter can be garnished with crisp lettuce leaves. Mrs. Fanny Oakley.
Clean and wipe a chicken and drop the pieces into boiling lard. Fry until well browned and thoroughly cooked. As the pieces are cooked remove to a hot platter. When all are done, pour off the lard, leaving in the pan the gravy of the chicken. Return the pan to the fire and pour in about one cup or more of cream. Dredge in a little flour; stir; bring it to a boil and let boil three minutes. Season with pepper and salt and pour over the chicken. Sprinkle the top with some finely-chopped parsley. Have ready firm, cold corn-meal mush. Cut it into slices, dip them lightly in egg, cover with flour, and fry in butter. Garnish the edge of the platter with these corn dodgers, and serve. Mrs. C. I. Tibbitts.
Take a fat hen, dress and cut into pieces. Stew until tender, adding salt. Make a crust of two cups of sour cream, one-half a teaspoonful of soda, a pinch of salt, one cup of butter and one teaspoonful of baking powder. Add enough flour to make a stiff dough. Put chicken into a deep pan with plenty of broth. Sprinkle in a handful of flour and add pepper and more salt if necessary. Wet the edge of pan and cover the top with dough three-quarters of an inch thick, cutting a slit in the center for steam to escape. Bake in a moderately hot oven thirty minutes.
Mrs. Chas. Horner.
Put a good fat young hen to cook in cold water. When partly done, salt. When done, remove bones and lay in the bottom of a baking dish. Prepare a sauce of three tablespoonfuls of butter (melted), three table-spoonfuls of flour, a little pepper and six cups of the warm chicken broth and one cup of warm milk or cream. Pour over the chicken, Crust. Two cups of flour, two teaspoonfuls of baking powder, one teaspoonful of salt, two tablespoonfuls of butter or lard and one cup of milk. Mix well. Lay or drop over the chicken not (roll). An egg may be added to the crust if desired. Excellent. Mrs. Lottie Alexander.
A simple method of roasting these birds is to pick them, draw them, and wash carefully. Then truss them, binding thin slices of smoked bacon around them. Roast fifteen minutes in a pretty hot oven. About seven minutes before needed for the table, remove the bacon, salt the partridges lightly, and brown them in the oven. When placed on the table a brown gravy must accompany them. Mrs. M. Marline.
A German way of roasting these birds is to truss them as you would a chicken. Place a vine-leaf upon the breast of each, over this lay two or three thin slices of fat bacon, and fasten them securely with strong twine. Put the birds into a stew-pan, just large enough to hold them, with as much butter as will keep them well basted, and when they are browned on one side turn them to the other, until they are evenly colored all over. When done pour a cup of thick cream over and sprinkle bread-crumbs, browned in butter, upon them. Mrs. Freda M.