The complete cook book

Take one nice chicken, cr two if they are small, cut them up as for frying and put them into a pot to stew with a thin slice of salt pork; cook one-half hour; then add one small onion and two Irish potatoes, chopped small, so that in cooking they may be thoroughly dissolved with the gravy; season with white pepper and salt, a little celery salt and two tablespoonfuls of butter; add two eggs, well beaten, with a cup of milk; now drain off the liquor from a quart of oysters; boil and skim it and add to the chicken; line a baking dish with a rich biscuit crust; roll thin and put in a layer of chicken, then a layer of raw oysters, and repeat until the dish is filled ; season with salt, pepper and chopped parsley, and dot with small bits of breakfast bacon; add the gravy until it is even with the top layer; cover loosely with a crust have an opening in the center to allow steam to escape. If the liquor cooks away, add more; bake until the crust is done and you will have a good chicken pie. CHICKEN FRICASSEE. Cut the chickens up as for fricassee, and lay them in milk and water for an hour; now wipe each piece dry; season lightly with pepper and salt, and dust with flour; The Complete Cook Book. 73 put four tablespoonfuls of butter in a saucepan or a wineglassful of olive oil, and, when hot, fry the chicken a nice brown; then take it out and add to the fat a bruised clove of garlic, six chives or small green eschalots, one tablespoonful of minced parsley, one bay leaf, six chopped mushrooms, one pint of brown stock or cream; pepper and salt to taste; when hot put in the chicken and simmer very slowly ; when tender take out the chicken and pile it high in the center of a hot dish ; add one tablespoonful of flour to the gravy; boil up quickly, skim and pour over the chicken ; garnish with pieces of fried bread. KOAST CHICKEN. Singe, draw and wash well a large chicken in two quarts of water, in which one teaspoonful of soda has been dissolved ; stuff it and place it in a roasting pan without water; dust it with salt and pepper; cover it with thin slices of fat pork and soft butter ; dredge with flour, and add two tablespoonfuls of broth ; roast in a hot oven, and, when the flour is brown, baste with the fat and afterward with two tablespoonfuls of butter, melted in three-quarters cup of hot water, and baste often and dust with flour after basting; more water may be added, if necessary; cook fifty to sixty minutes ; serve with its own gravy, made by sifting one tablespoonful of flour and one cup of hot water in the fat; add a little chopped parsley and serve with rings of hard-boiled eggs. Deessing : Equal parts of home-made bread and corn bread; mash with butter; season with salt, pepper, chopped onion, one teaspoonful of parsley, onehalf teaspoonfnl of celery seeds and sage, if you like; moisten with stock or milk. GRAVY. Brown together in a saucepan one tablespoonful of butter and one tablespoonful of flour. Add pepper and salt to taste, one teaspoonful of Worcestershire sauce, one-half can of mushrooms, and cook ten minutes. 74 The Complete Cook Book. CHICKEN TIMBALES. Heat together one-half cup of milk, one cup of bread crumbs, one-quarter can of mushrooms chopped fine, and one-quarter cup of butter. When hot, stir in one cup of cold cooked chicken, chopped fine; season with salt and red pepper to taste, and add a few drops of onion juice, one teaspoonfui of chopped parsley, one-quarter teaspoonful of c«lery salt, and, if you like, one-half teaspoonfui of brown ginger. Last of all add the stiff beaten whites of four eggs. Brush your mould with butter and fill with the chicken mixture. Stand in a pan of hot water, and cook twenty-five minutes. Brain timbales are made by this same recipe, except you use brains instead of chicken, and only one-quarter cup of milk. CHICKEN FLAP JACKS— OEIGINAL,