Stuff and truss the chicken; season with pepper and dredge with flour. Put in a dripping pan with a little salt pork if the chicken is not especially fat. When heated add hot water and baste frequently. The oven should be hot and the time necessary for a large chicken will be about an hour and a half. When done, remove the chicken, pour off the grease and make a brown sauce in the pan.
Draw the chicken and divide it into pieces as follows: Cut through the loose skin between the leg and the body, bend the leg over and cut off at the joint; then cut through the flesh and separate the upper and lower parts of the leg at the joint. Do the same with the other leg; then cut off the wings. Make an incision in the skin near the vent and cut the membrane lying between the breastbone and the tail, down to the backbone, on each side. Cut the ribs through the cartilage, separate the collar-bone and break the backbone just below the ribs. Separate the side bones from the back, and remove the bone from the breast. Never chop the bones, but divide them smoothly at the joints.
Season the pieces with pepper and salt and cover with boiling water. Cover and stew gently until tender. Remove the chicken. Place the pieces in a colander on a plate in the oven to drain, and thicken the gravy by adding a tablespoon of flour rubbed with a tablespoon of butter. Add seasoning to taste, a little chopped parsley and milk to whiten. Beat an egg until light; pour on it part of the gravy, beating carefully to prevent lumps; return to the remainder of the gravy; bring to a boil and pour over the chicken
After the chickens have been drawn, split through the back, flatten with a cleaver or chopper and lay on a heated gridiron over a bright fire. They must be constantly watched and turned several times. When done, lay on a hot platter, season with pepper, salt and butter, and serve with giblet sauce.
2 spring chickens 1/2 pound mushrooms
Stew the mushrooms; put the chicken either in the oven or under the broiler, bone side to the hottest part of the fire. Heat the plank; put the chicken on, bone side down; dust with salt and pepper and broil on the board under the gas for half an hour; garnish with the rice; pour over the mushrooms. Place at the corners small bread patties, holding the guava jelly.
Prepare the chickens as for broiling; lay them in a dripping pan with the skin side up; season with pepper and salt and put in a hot oven. Cook for about three quarters of an hour, basting occasionally with butter and water. Serve with brown sauce made as for broiled chicken.
If the chickens are not very young it will be safer to stew them before frying.
Prepare the chicken as for stewing; put in a frying pan with a little water and cook slowly, adding salt when the chicken is half done. When nearly done, allow the water to boil away until the pan is almost dry; add butter or pork fat and saute the chicken until brown. Lay the pieces on toast; make a brown sauce in the pan and pour around them.
This is a good way to serve fowls, which are made tender by the long cooking.
1 chicken Salt and pepper 1 tablespoon flour
Yolk of hard-boiled egg ½ tablespoon parsley ¼ pound salt pork
Prepare the chicken as for fricassee; put the giblets in cold water and stew until nearly done; add the chicken; season with pepper and salt and simmer for twenty minutes. Remove with a skimmer and make a gravy of the broth by adding the flour, egg yolk and parsley. Line the sides of a deep baking pan with pie crust; place an inverted cup in the center; put in the chicken in layers covered with strips of salt pork and moistened with the gravy. Pour on the remainder of the gravy; cover with pie crust, making the edges as firm as possible and cutting a few slashes. Bake slowly for nearly an hour.
Salt and red pepper
2 blades mace
3 hard-boiled eggs
1 cup chicken broth
1 cup cream
¼ pound butter
1 heaping tablespoon flour
2 tablespoons currant jelly
Boil the chicken and giblets; when tender, cool thoroughly; cut into small pieces a half inch square. Put into a saucepan with the seasoning, chopped eggs and other ingredients, rubbing the flour in the butter first. Simmer for about ten minutes; add the jelly and serve.
2 ounces butter
1 heaping tablespoon flour
Salt and pepper
2 hard-boiled eggs
1 tablespoon chopped parsley
Stew the chicken until tender; drain it and set in the oven to keep hot. To the liquor add the butter in which the flour has been rubbed, the chopped eggs, seasoning and parsley. Drain the oysters; add them to the gravy; cook until the edges curl. Pour the gravy over the chicken and serve.