The art of German cooking and baking

Preparation: The chickens are prepared as described in No. 1 and 3. The stuffing is made by heating the butter and stewing the onion slices to a light yellow in it, then add the chopped heart, liver and gizzard and stew 5 minutes. Add the roll and all the other ingredients, stew another few minutes, stir in the eggs, stuff the chickens, sew them up, tie bacon across the breast and fry the same as in No. 1. —93— No. 4— STEWED CHICKEN WITH CHAMPIGNONS. Quantity for 6 Persons. 2 young chickens 1 pinch of pepper % lb. of butter 1 % wineglassf ul of red wine 2 tbsps. of flour % pt. small champignons or Bouillon or water 30 fresh, cleaned champignons Salt Juice of 1 lemon - _ Preparation: The chickens are dressed and washed and fried in % lb. of butter in the oven for 15 minutes, basting them several times. After this time, Stir into the butter the 2 tablespoonfuls of flour, add bouillon or water, salt, pepper, wine and champignons, cover the pot or pan, stew the chickens for 1 hour. Lastly put in the lemon juice and serve the chickens and gravy on one platter. No. 5— OLD OR YOUNG CHICKEN WITH RICE. Quantity for 6 Persons. 1 old chicken or 2 young ones % cup of rice 3 qts. of water Water and chicken bouillon Salt % tbsp. of fresh butter 2 slices of onion For the Gravy. 1 tbsp. of butter % wineglassful of white wine 2 tbsps. of flour 2 yolks of eggs Chicken bouillon Preparation : The chickens are dressed, washed and boiled until tender in 3 qts. of water, the salt and onion slices. Boil a young chicken 45 minutes, old chicken 2 — 3 hours, according to its age. In the meantime, cook the rice in a doubleboiler with a few cups of bouillon and a little salt. When the rice is done, stir in a piece of fresh butter. Do not cook it too mushy. The Gravy: Stir 1 tablespoonful of butter and 3 of flour, add some of the chicken-broth, cook a few minutes till it thickens, add the white wine and stir in the 2 yolks of eggs. The chickens are carved in nice pieces and placed in a heap in the middle of the platter, the rice around it and the gravy poured over the meat ; or leave the chicken whole, place the rice around and serve the gravy separately. Remarks : The gravy may be prepared without wine. No. 6— CHICKEN PIE. Quantity for 6 Persons. 2 young chickens or Salt 1 old one 1 tbsp. of butter 3 qts. of water 1 % tbsps. of flour The Paste. % lb. of butter and lard, more % lb. of flour, good measure butter than lard or butter 1% tumblerfuls of water only Preparation: The chickens are dressed, washed and put to boil in the water and salt. Young chicken will be tender in 45 minutes, old chicken in 2 to 3 hours. The Paste: Butter and lard must be very cold. Cut it into the flour and add the very cold water, mix lightly and roll one-half of it out in 1/4 inch thick layer. The paste must be dry; the butter must be visible after rolling. Put this layer into a baking-dish, cut up the chickens, put the pieces into the dish, pour in the bouillon so that meat and broth are even. Roll the other half of the paste, make a few cuts into it and cover the pie, trimming off the edge neatly. Bake in the oven 1 hour to a golden yellow color. Leave only enough broth for the gravy. Stir into the broth 1 tablespoonful of butter, II4 of flour, cook, strain and serve with the pie. Cabbage salad and fresh boiled potatoes go nicely with it. No. 7— PUFF-PASTE PATTIES, FILLED WITH CHICKEN RAGOUT. Quantity for 6 Persons. 1 small young chicken Salt 1 Vz qts. of water For the Gravy. 2 tbsps. of butter % cup sweet cream 2 tbsps. of flour Juice of % lemon Chicken broth Salt % wineglassful of white wine 1 pinch of white pepper % pt. can champignons The Paste. % lb. very cold fresh butter 1 tbsp. of strong brandy % lb. flour % of an egg