European and American cuisine

Giblet Broth. — Put the chicken feet for 1 minute into boiling water ; take them out, remove the skin and nails, and place them with the neck and giblets in a saucepan over the fire ; cover with cold water ; add Ys teaspoonful salt ; when it boils, add 1 small onion, and boil 1 hour longer ; then use as directed above. A good plan is to make 3 pints of soup of the giblets, and use either meat broth or water for the chicken. (See Giblet Soup.) Chicken, Roasted. — Select a fine young and dry-picked chicken ; singe, draw, and wash it in cold water, wipe it dry ; season with 1 even tablespoonful salt ; bend the wings backward, put a skewer through the thigh and body, and place the chicken in a roasting pan ; spread over it 1 ounce butter, and lay 3 thin slices of larding pork over the breast ; set the pan in a medium-hot oven, and roast until the chicken has become of a fine brown color all oyer, basting frequently with its own gravy ; then add Ys cupful giblet broth (mentioned below) ; continue the roasting and basting until the chicken is done ; if the grayy gets too brown add a little more broth (care must be taken not to have the oven too hot). Place the chicken feet 1 minute in boiling water ; remove the skin and nails, place the feet, neck, and giblets in a saucepan, cover with cold water ; add Vs teaspoonful salt ; when it boils add 1 onion, cover, and boil 1 hour ; remoye the skewer, and lay the chicken on a warm dish; take off the fat from the gravy; mix 1 tablespoonful cornstarch with 1 gill of cold water, and add it to the gravy, stir and cook 3 minutes ; then strain ; mash the boiled liver fine, add it to the sauce. Serve with stewed onions, mashed potatoes and turnips, or with creamed corn, browned sweet potatoes, and plain boiled or mashed potatoes. Another way is to serve all roasted poultry with potato, celery, or lettuce salad and compote. Roasted Chicken with Giblet Forcemeat.— Prepare a chicken the same as for roast chicken with oyster forcemeat ; then chop the raw giblets as fine as possible. Soak Y, pound stale baker's bread 10 minutes in cold water, inclose it in a napkin, and press the water out ; place a saucepan with 1 ounce butter oyer the fire ; add 1 fine-chopped onion ; cook 5 minutes without browning ; then add the bread, stir and cook 6 minutes ; remove from the fire, and when cold add the chopped giblets, 2 whole eggs, 1 teaspoonful salt, Ys even teaspoonful pepper, Ys teaspoonful grated nutmeg, and 1 teaspoonful thyme ; mix all well together ; fill the body and crop of the chicken, sew it up, truss it nicely ; finish the same as in foregoing recipe. Roast Chicken with Oyster Forcemeat. — Procure a nice plump chicken weighing from 3 to 4 pounds ; singe, draw, and