The Toronto Cook Book

Take a chicken, split it open on the back, wash and salt it and lay it in dripping pan, breast side down. If you have covered pan so much the better. If you use the dripping put something under chicken, to keep it from adhering to the pan. Put a little water in pan; cover over with another pan. Cook it on the outside of the stove until nearly done. Then uncover, turn breast side up, put on a little butter, put in the oven to finish and brown; use the drippings for gravy. It must be watched very closely while cooking on the stove, for the water cooks out very quickly. Parboil chicken a few minutes before broiling them. It does not require as long time to broil them this way. Creamed Chicken for Family of Two Cut into dice sufficient cold cooked chicken to make a cupful. Rub together one tablespoon of butter and a scant one of flour. Add two-thirds cup of milk, stir until it boils and thickens. Add the chicken and one teaspoon of salt, a dash of pepper. Reheat over water and serve on toast. Just enough for two. Canards sauvages, sarcelles grillees Split the teal duck lengthwise in two, through the back, after cleaning well; pare and season with salt and mignonnette; cover with oil and place in a double broiler without pressing too tight; broil over a brisk fire, serve with good gravy surrounded by slices of lemon. Meats, Fowl, Entrees, Gravies and Fillings 291 Faisans Rotis, Sauce Perigorde Pheasants, like all other wild birds, are not in first class condition for cooking when freshly killed; they should be tied together by the feet and hung in a cool, dry place until they begin to drip at the beak. Pluck and draw the birds and singe them carefully, then put the liver of each back into the cavity; truss them with light skewers. Never stull a pheasant under any circumstances. Have the oven moderately hot and lay the birds on the grid of a dripping pan, just before putting the grid in the pan, place two slices of bread on the bottom for each of the birds; baste them frequently with melted butter by aid of a clean paint brush kept exclusively for that purpose; cook from forty to fifty minutes, according to size, just before removing the birds from the oven salt them and baste them for the last time with two tablespoonfuls of good madeira, remove the skewers and serve them, lying on the crusts of bread or canapes with the following sauce. Sauce Perigorde Mince a small onion, put in a cooking casserole with a good quarter of a pound of raw ham cut in dice, add two ounces of butter, and color the ham to a rich brown over a brisk fire; moisten with a glass of good madeira, add some truffles (the kind which comes in glass bottles is always satisfactory) and a bouquet of fresh herbs; reduce the liquid to one half over a medium fire, strain it and add half a pint of brown sauce, boil together for ten minutes, and just before serving, add four or five spoonfuls of truffles cut into small dice. Scalloped Chicken Boil a chicken till tender, bone and chop; put into a bakedish a layer of chicken, a layer of bread crumbs, butter, salt and pepper. Fill the dish in alternate layers, pouring over all the chicken gravy. Bake till a light brown. Jellied Chicken