Chicken Stew

Singe and cut the chicken, at the joints, into serving pieces; cover with boiling water; simmer until tender; add one teaspoonful of salt and half a saltspoonful of pepper; after removing all the large bones put the chicken, on toast, on a large platter; cook together one table-spoonful of butter and two tablespoonfuls of flour; add one and one-half cupfuls of cold milk and stir until smooth; add the chicken broth gradually; season with pepper and salt and celery salt; pour the hot sauce over the chicken and toast, and serve. If you wish to serve dumplings with the chicken stew, ten minutes before the chicken is cooked let the liquid boil up, then put in the dumplings. When you serve dumplings omit the toast.

Chicken Fricassee

Cut the chicken as for stew; brown in hot butter before stewing; make a brown gravy by browning the butter before adding the gravy; serve on toast

Veal Stew

Cut the veal into small pieces; cover with boiling water; add one-half teaspoonful of salt for each quart of water; simmer until it is tender; add four or six potatoes, cut in thick slices; cook together one table-spoonful of butter and two of flour; add one cupful of cold milk; stir until smooth; add the veal broth gradually; remove bones from veal and simmer all together for five minutes, then serve.

Beef and mutton stew are made in the same way.

For stewing, the cheapest and toughest meat is used; by long, slow cooking it becomes tender.

Curry Of Rabbit

Cut the rabbit into serving pieces; brown in hot butter; remove from the butter and put into a stew kettle; add one large onion, cut into slices; cook one tablespoonful of flour and one of curry powder in the butter in which the rabbit was browned; add one cupful of water or stock and stir until thickened; then add one cupful of strained tomatoes, one teaspoonful of sugar, and pepper and salt to taste; pour this over the rabbit and stew until tender; add a cupful of milk; heat boiling hot; serve with boiled rice.