Boston Cooking-School cook book

Chicken Forcemeat. Put mignon fillets through a food chopper; add half the quantity of stale bread crumbs cooked with milk until moisture has nearly evaporated. Cool and put through purée strainer; then add 114 tablespoons melted butter, 1 egg yolk, 2 tablespoons cream, and salt and pepper to taste. ROAST CHICKEN Dress, clean, stuff, and truss (p. 331) a chicken. Place on its back on rack in dripping pan, rub entire surface with salt, and spread breast and legs with 3 tablespoons butter, rubbed until creamy and mixed with 2 tablespoons flour. Dredge bottom of pan with flour. Place in hot oven (450° F.) and when flour is well browned, reduce heat to moderate (350° F.), then baste. Continue basting every 10 minutes until chicken is cooked. For basting, use 14 cup butter, melted in 24 cup boiling water, and after this is gone, use fat in pan, and when necessary to prevent flour burning, add 1 cup boiling water. During cooking, turn chicken frequently, that it may brown evenly. Ifa thick crust is desired, dredge bird with flour 2 or 3 times during cooking. Ifa glazed surface is preferred, spread bird with butter, omitting flour, and do not dredge during baking. When breast meat is tender, bird is sufficiently cooked. A 4-pound chicken requires about 2 hours. Stuff with Savory, Celery, Corn Bread or Egg Stuffing (p. 180), Mushroom or Savory Mushroom Stuffing (p. 182). Keep Fork in Place until Breast Meat Is Sliced CHICKEN GRAVY Pour off liquid in pan in which chicken has been roasted. From liquid skim off 4 tablespoons fat; return fat to pan and brown with 4 tablespoons flour; add 2 cups stock in which giblets, neck, and tips of wings have tk cooked. Cook 5 minutes, season with salt and pepper, then strain. The remaining fat may be used, in place of butter, for frying potatoes, or for basting when roasting another chicken. Giblet Gravy. Add cooked giblets (heart, liver, and gizzard), finely chopped. BAKED CHICKEN 3-pound chicken, cut in pieces Flour for dredging for serving Y cup butter Salt, pepper Y cup Chicken Stock (p. 151) 1 cup cream Place chicken in pan, sprinkle with salt and pepper, dredge with flour, dot over with 2 tablespoons butter. Bake 30 minutes in hot oven (400° F.), basting every 5 minutes with remaining butter melted in 44 cup boiling water. Make gravy of 2 tablespoons fat in pan, 2 tablespoons flour, stock, and cream. Season to taste. BRAISED CHICKEN 4-pound fowl, cleaned and 2 sprigs thyme trussed 1 sprig parsley 2 slices fat salt pork, 1 bay leaf Y4 inch thick 2 tablespoons butter 5 slices carrot, cubed 2 cups boiling water or Y onion, sliced Chicken Stock (p. 151) Try out pork. Strain fat, add carrot, onion, parsley, and bay leaf. -Cook 10 minutes. Add butter and fowl. Cook until surface is well browned, turning often. Place on trivet in deep pan, pour over fat, add water or stock. Cover and bake in slow oven (325° F.) until tender, basting often and adding more water as needed. Strain stock, remove fat, and use for sauce or gravy. BOILED FOWL, CAPON, OR CHICKEN Dress, clean, and truss fowl (p. 331). Tie in cheesecloth, place on trivet in kettle, and add boiling water to half cover fowl. Cook slowly, covered, until tender, turning occasionally. Add salt the last hour of cooking. Serve with Egg (p. 194), Oyster (p. 200), or Celery (p. 191), Sauce. It is not desirable to stuff a boiled fowl. The cooked fowl may be used in any recipe calling for cooked chicken. The water in which fowl is cooked is known as Chicken Stock (p. 151). CHICKEN A LA PROVIDENCE 1 boiled chicken 4 cup cooked peas 2 tablespoons butter 1 teaspoon lemon juice 2 tablespoons flour 2 egg yolks V4 tablespoon chopped parsley Salt 4 cup cooked carrot, cut in fancy shapes Pepper