Practical household cookery

Cut up a chicken ; shred a middle-sized onion and carrot ; fry these in a stewpan for five minutes with a quarter of a pound of butter, stirring the while with a wooden spoon ; add the pieces of chicken, season with salt and pepper, and continue the frying and stirring for another five minutes. Sprinkle four tablespoonfuls of flour; fry for three minutes longer, and moisten with a pint and a half of good stock and four ripe tomatoes cut in quarters ; stir the contents till boiling to prevent burning, and simmer twenty minutes with the lid on. Add half a pound of fresh mushrooms properly cleaned and a tablespoonful of chopped parsley; simmer for another ten minutes; see that the sauce is well seasoned; dish up, and serve. 606. STEWED CHICKEN A LA CHASSEUR. Select a nice tender chicken ; draw, singe, and cut it up in the same style as the foregoing ; place the pieces in a sauté-pan with two tablespoonfuls of olive-oil and one ounce of butter; fry these over a brisk fire for five minutes; sprinkle in two shalots chopped fine; stir the contents over the fire for another five minutes ; moisten with half a pint of dry white wine ; add a quarter of a pound of fresh mushrooms properly cleaned and finely sliced 7 season with salt, pepper, and two bay-leaves. Ck>ntinue the stewing for fifteen minutes longer, taking care to turn the meat over as required ; then add a piece of glaze the size of a nut and a similar quantity of fresh butter ; stir it till properly melted, and when done dish up the pieces of chicken. Squeeze the juice of a lemon and add a teaspoonful of finely chopped parsley to the sauce ; stir it over the fire for a few seconds ; pour it over the chicken, and serve. 607. FRICASSEE OF CHICKEN. Cut up a good chicken as in No. 602 ; drop the pieces into a basin containing two quarts of clear lukewarm water, and let them soak for fifteen minutes; drain and put into a stewpan with one quart of water, an onion with a clove stuck in it, a "bouquet garni," a sliced carrot, and the quarter of a head of celery ; season well with salt and pepper, and boil it ; skim carefully, then simmer for about half an hour with the pan partly covered, when the pieces of chicken will be done. Strain the broth through a colander into a basin and keep it apart; immerse the pieces of chicken in cold water and drain them on a clean cloth. Meanwhile stir for five minutes in a stewpan over the fire without browning, two ounces of flour, with the same quantity of very fresh butter ; add gradually the chicken broth and the liquor in which half a pint of champignons have boiled for five minutes ; stir the contents well whilst over the fire, so as to work it into a smooth sauce till it boils, when the stewpan must be drawn from the fire ; let it simmer for about half an hour, in order to throw up the scum ; then skim it, and thicken the sauce with the yolks of four eggs, in the usual way ; stir this over the fire until it is nearly boiling, pass it through a tammy or gravystrainer into the stewpan already containing the pieces of chicken; add to it the cooked champignons and an ounce of butter; stir this gently over the fire, and when near ebullition dish up the pieces of chicken in the usual manner; pour the sauce over; garnish with the champignons and fried croutons, and serve. 608. STEWED CHICKEN A LA PROVENgALE.