Cookery for every household

Cut the chicken into neat joints, removing as much of the skin as possible. If no stock is available, break up the bones and trimmings, put them into a saucepan with cold water to cover them and some vegetable flavourings, and allow them to simmer until the goodness is extracted. Then strain. Skin and scald the onion, and cut it in thin slices. Then fry it in the butter until a light brown colour. Coat the pieces of chicken with a little flour and add them to the onions with the sugar, salt, chutney, and the curry powder and curry paste mixed smoothly with a very little stock. Cook ten minutes over a moderate fire, turning the mixture occasionally and adding a little more butter if necessary. Then pour in enough stock to barely cover the contents of the saucepan, put on the lid and simmer slowly until the chicken is tender. Add a squeeze of lemon juice, and if possible, 1 or 2 table-spoonfuls of cream. When ready, arrange the pieces of chicken neatly on a hot dish, and pour the sauce over. Serve boiled rice separately, or rice timbales (Recipe 1604) round the dish. Time to cook, about 1 hour. Sufficient for 4 or 5 persons. 1133. Fricassee of Chicken (Fricassee de Volaille) 1 chicken. 2 oz. butter. 2 oz. flour. Boiling water. 2 or 3 white onions. Salt. White pepper. A small bunch of herbs. 2 or 3 table-sps. bottled mushrooms. 2 yolks of eggs. LemOn juice. Croutons of fried bread. Parsley. Clean and wash the chicken and cut it in 8 or 10 neat pieces. If wished very white, put the pieces in boiling water for 5 minutes, then plunge them into cold water and allow them to remain 5 minutes. Although this improves the colour of the fricassee, it cannot be said to improve the flavour. When the pieces of chicken are ready, put them into a saucepan with boiling water to cover them, and add pepper, salt, the bunch of herbs, and white onions. A little white wine may also be added if wished. Put the lid on the pan and simmer slowly until the chicken is tender, skimming when necessary, then strain and reserve the stock. Now melt the butter in the saucepan and mix in the flour without allowing them to take colour. Pour in the liquid from the chicken and stir until boiling. If the sauce is too thick, thin it down with a little water or milk. Add the mushrooms cut in small pieces, and cook slowly for 15 minutes. Then remove the saucepan to the side of the fire, and stir in the yolks of eggs and lemon juice. Return the pieces of chicken to reheat, but do not boil again. Serve neatly, garnishing the dish with small croutons of bread or pastry, and tiny sprigs of parsley. Notes. — Small forcemeat balls, or little baked tomatoes, are also nice as a garnish. A little cream may be added to the above sauce if wished, or a plainer fricassde may be made by omitting the yolks of eggs and mushrooms. Stewed rice or macaroni, or mashed potatoes, are good accompaniments to this dish. A fricassee is very good cooked in an earthenware pot and served en casserole. Time to cook, about li hours. Sufficient for 4 or 5 persons. them quickly from 12 to 15 minutes and then lift them out with a draining spoon. Time to stew fowl, 1| to 2 hours. Sufficient for 5 or 6 persons. 1136. Stewed Fowl with Onions (Poulet a la Lyonnaise) 1 fowL 2 oz. butter or dripping. 1 pt. boiling water. 2 tea-sps. Bo vril or Liebig