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Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté in salt pork fat. Put in a stewpan, cover with sauce, and cook slowly until chicken is tender. Add one-half can mushroons cut in quar- ters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley.

Sauce YY cup butter 2 cups boiling water 2 1 tablespoon finely chopped 1g cup stewed and strained onion tomato 1 slice carrot, cut in cubes 1 teaspoon salt 1 slice turnip, cut in cubes 1g teaspoon pepper 14 cup flour Few grains cayenne Cook butter five minutes with vegetables. Add flour, with salt, pepper, and cayenne, and cook until flour is well browned. Add gradually water and tomato; cook five minutes, then strain.

Dress, clean, and cut up two chickens. Place in a drip- ping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty min- utes in a hot oven, basting every five minutes with one- fourth cup butter melted in one-fourth cup boiling water. Serve with gravy made by using fat in pan, one-fourth cup flour, one cup each Chicken Stock and cream, salt and pepper.

X& cup butter 1 teaspoon finely chopped Red pepper ) 14 tablespoon onion Green pare | each, finely 4g clove garlic, finely Parsley chopped chopped Duchess potatoes 1 teaspoon lemon juice 8 mushroom caps

Cream the butter, add pepper, parsley, onion, garlic, and lemon juice. Split a young chicken as for broiling, place in dripping-pan, sprinkle with sait snd pepper, dot over with