Cover the grating of your roaster with a blanket of vegetables; a carrot, a small young turnip, an onion, a young carrot, a stalk of celery, all cut up small; a little chopped parsley, and two table-spoonfuls of finely minced salt pork. Have ready the chicken, cleaned and trussed, but not stuffed. Lay, breast upward, on the vegetables and pork. Pour a little boiling water over him from the teakettle, and set, covered, in the oven. Cover closely and cook at least twenty minutes to the pound if the chicken be young.
If old, extend the time. At the end of one hour lift the cover and baste with butter, then with the water from the pan, and shut up for an hour longer. Uncover then, rub with butter, dredge with flour and brown.
Drain the gravy with the vegetables from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up and serve in a boat.
Clean as usual, and cover with thin slices of cold boiled ham. Corned ham is better than smoked, but either will do. Wind fine cotton cord around and around the ham to hold it in place; lay upon the grating of your roaster; pour over it a cup of boiling hot stock, scatter parsley and sprinkle onion juice upon it; cover closely to keep in the steam and cook slowly twenty-five minutes to the pound. Baste three times within the first hour. Test with a skewer or a fork. If tender, it should be unwrapped, basted with butter, dredged with flour and left uncovered to brown.
Garnish with the ham cut into strips. Thicken the gravy with browned flour, season and cook one minute.
Clean as usual, and dissect so thoroughly that the carver will have nothing for his knife to do in "helping" the dish. The breast and the back should be in two pieces, each, and every joint be separate from the next.
Wash, but do not wipe. Arrange the pieces, dripping wet, in a pot, scatter over each layer minced onion, parsley and chopped fat pork; season with salt and pepper. Cover the pot very closely and set it where it will not begin to boil under an hour. Increase the heat somewhat, but cook slowly throughout. Cook until done! The toughest tendons will yield to slow stewing in time.
When assured that your end is gained, take out the meat with a split spoon, heap upon a platter, the white at one end, the dark at the other, and keep hot while making the gravy. To do this, pour into a bowl, set in iced water to make the fat rise. Skim, return to the pot and add a cupful of hot milk thickened with a table-spoonful of butter rubbed into one of flour. Boil one minute - when you have added a pinch of soda. Have ready two well beaten eggs, add the boiling gravy gradually and pour over the chicken.
This is an old family recipe and warranted excellent.
Pass boiled rice with this dish.
Prepare as for ordinary fricassee. Fry half a pound of fat salt pork, sliced thin, in a pan; when they hiss and smoke, put in a large sliced onion and cook until it colors. Now dredge the pieces of chicken with flour and fry, a few pieces at a time, in the same fat, turning several times. When they begin to brown turn all into a pot with the shreds of pork and onion. Add a very small cupful of stock; cover closely and cook until done.
Have ready a brown roux, made by cooking together a great spoonful of butter with the same of browned flour. Stir in a tea-spoonful of kitchen bouquet, and add to the gravy left in the pot after the chicken is dished. Cook two minutes and pour over the dished chicken. Set in the oven for three minutes before serving.