Roast Turkey Or Chicken

Having picked and drawn the fowls, wash them well in two or three waters; wipe them dry; dredge them with a little flour inside and out, and a little pepper and salt; prepare a dressing of bread and cracker crumbs, fill the bodies and crops of the fowls and then bake them from 2 to 3 hours; baste them frequently while roasting; stew the giblets in a saucepan; just before serving, chop the giblets fine; after taking up the chicken and the water in which the giblets were boiled, add the chopped giblets to the gravy of the roast fowl; thicken with a little flour, which has been previously wet with the water; boil up and serve in a gravy-dish. Roast chicken and turkey should be accompanied with celery and jellies.

Roast Chickens

Wash them clean outside and inside, stuff as directed for turkeys, and baste with butter, lard, or drippings, and roast them about an hour-. Chickens should be cooked thoroughly. Stew the inwards till tender and till there is but little water, chop them and mix in gravy from the dripping-pan, thicken with brown flour, season with salt, pepper, and butter. Cranberry or new-made apple sauce is good with them.

Baked Chicken

Cut the fowl open and lay it flat in a pan, breaking down the breast and the back bones, dredge with flour and season well with salt and pepper and bits of butter; put in a very hot oven until done, basting frequently with melted butter, or when half done take out the chicken and finish by broiling it upon a gridiron over bright coals; pour over it melted butter and the juices in the pan in which it was baked.

Fried Chicken

Cut the chicken in pieces, lay it in salt and water, changing the water several times, roll each piece in flour, fry in very hot lard or butter, season with salt and pepper, fry parsley with it also. Make a gravy of cream seasoned with salt, pepper, and a little mace, thickened with a little flour in the pan in which the chicken was fried, pouring off the lard.

Chicken Pie

Stew chickens until tender, line the sides of a deep pie dish with nice pastry, put in the chicken and the water in which it has boiled (which should be but half a pint), season with a large piece of butter, salt, and pepper, and then cover loosely with crust. While this is baking, have ready a quart can of fine oysters, put on the fire 1 pt. of rich milk (or the liquor of the oysters will do), let it come to a boil, thicken with a little flour, and season with butter, pepper, and salt; pour this over the oysters boiling hot; and about fifteen minutes before the pie is done, lift the crust and pour the oysters and all into the pie, then return to the oven to finish.