Page:The Boston cooking-school cook book (1910).djvu/302

 Chicken à la Merango

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 quarters, and cook five minutes. Arrange chicken on serving dish and pour around sauce; garnish with parsley.

Sauce

1/4 cup butter 1 tablespoon finely chopped onion 1 slice carrot, cut in cubes 1 slice turnip, cut in cubes 1/4 cup flour 2 cups boiling water 1/2 cup stewed and strained tomato 1 teaspoon salt 1/8 teaspoon pepper 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.

Baked Chicken

Dress, clean, and cut up two chickens. Place in a dripping-pan, sprinkle with salt and pepper, dredge with flour, and dot over with one-fourth cup butter. Bake thirty minutes 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.

Planked Chicken

1/4 cup butter Red pepper  } 1/4 tablespoon each, finely chopped Green pepper } Parsley     } Duchess potatoes 1 teaspoon finely chopped onion 1/2 clove garlic, finely chopped 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 salt and pepper, dot over with