European and American cuisine

Spring Chickens^ Devilled. — Split a pair of well-cleaned spring chickens through the back ; season them with 1 even tablespoonful salt, 1 even teaspoonful pepper ; crack the bones between the first and second joints and flatten them nicely ; put in a roasting pan with 2 thin slices of larding pork over the breast of each chicken and pour 2 ounces melted butter over them ; place the pan in a medium-hot oven, cover with buttered paper, and roast 20 minutes, basting frequently with their own gravy ; then remove the paper, add 1 gill of boiling broth, and roast till the chickens are done, which will take in all about 40 minutes. Shortly before serving lay the chickens on a hot dish, remove part of the fat from the gravy, add Yt tablespoonf ul cornstarch to the gravy, stir and cook 3 minutes over the fire ; then add 2 gills of broth from the giblets, stir and cook 3 minutes ; strain, and serve with the chickens ; or they may be served without sauce. Serve with French fried potatoes or baked potatoes. The giblets, the neck, and well-cleaned chicken feet are placed in a saucepan, covered with cold water, and seasoned with y^ teaspoonful salt and a small onion, cooked 40 minutes, then strained, and used as directed above. Spring Chicken, Fried, No. 1.— Cut a pair of well-cleaned spring chickens into quarters ; season each one with 1 even teaspoonful salt, and Ys even teaspoonful pepper. Place a frying pan with 2 ounces fine-cut pork over the fire, and fry light brown ; add 1 ounce butter ; put in the chickens, fry 5 minutes on each side over a moderate fire ; then cover the pan, and cook till tender, which will take about 25 minutes. Place the neck, the giblets, and the wellcleaned feet in a saucepan over the fire ; cover with cold water ; add YiK teaspoonful salt and, when boiling, 1 small onion ; cook 40 minutes, strain, and use for gravy. Lay the chickens, when done, on a hot dish ; add to the gravy Y2 tablespoonf ul cornstarch, stir and cook 3 minutes ; then add Y4 pint of the giblet broth, cook 5 minutes ; strain, and serve with the chickens ; garnish with croutons. Another way is to chop the giblets fine, add them to the gravy, lay the chickens on buttered toast, pour the gravy over them, sprinkle 1 fine-chopped hard-boiled egg over, and garnish with water cress or parsley. Spring Chicken, Fried, No. 2.— Cut 1 or 2 well-cleaned spring chickens into quarters ; wash them in cold water and wipe dry ; season each one with 1 even teaspoonful salt, Y4 teaspoonful pepper ; dust with fiour and dip them in beaten egg, then cover with fine sifted bread crumbs. Place a frying pan with 1 ounce butter and 1 ounce lard over the fire; as soon as hot put in as many of the chicken quarters as will conveniently go into the pan; fry light brown on both sides over a moderate fire; continue until all are fried. Serve on a warm dish with toast or fried potatoes. Boiled Chicken. — Procure a nice young chicken of 3 or 4 pounds ; singe, draw, and wash it in cold water ; truss it nicely ;