The 1918 Fanny Farmer Cookbook

meat. Raise flesh with fingers, and with knife free the piece of meat from bones which lie

it. Cut meat away from wing joint; this solid piece of breast is meat known as a fillet. This

under

meat

is easily separated in two parts. The upper, larger part is called the large fillet; the lower part

the mignon fillet. The tough skin on the outside of large fillet should be removed, also the

sinew from mignon fillet. To remove tough skin, place large fillet on a board, upper side

down,

make an incision through flesh at top of fillet, and cut entire length of fillet, holding knife as

to skin as possible. Trim edges, that fillet may look shapely.

Broiled Chicken

Dress for broiling, following directions on page 244. Sprinkle with salt and pepper, and place

a well−greased broiler. Broil twenty minutes over a clear fire, watching carefully and turning

broiler so that àll parts may be equally browned. The flesh side must be exposed to the fire the

greater part of time, as the skin side will brown quickly. Remove to a hot platter, spread with

soft butter, and sprinkle with salt and pepper. Chickens are so apt to burn while broiling that

many prefer to partially cook in oven. Place chicken in dripping−pan, skin side down,

sprinkle

with salt and pepper, dot over with butter, and bake fifteen minutes in hot oven; then broil to

finish cooking. Guinea chickens are becoming popular cooked in this way.

Boiled Fowl

Dress, clean, and truss a four−pound fowl, tie in cheese−cloth, place on trivet in a kettle, half

surround with boiling water, cover, and cook slowly until tender, turning occasionally. Add

salt

the last hour of cooking. Serve with Egg, Oyster, or Celery Sauce. It is not desirable to stuff a

boiled fowl.

Boiled Capon with Cauliflower Sauce

Prepare and cook a capon same as Boiled Fowl, and serve surrounded with Cauliflower Sauce

and garnished with parsley.

Chicken à la Providence

Prepare and boil a chicken, following recipe for Boiled Fowl. The liquor should be reduced to

two cups, and used for making sauce, with two tablespoons each butter and flour cooked

together. Add to sauce one−half cup each of cooked carrot (cut in fancy shapes) and green

peas, one teaspoon lemon juice, yolks two eggs, salt and pepper. Place chicken on hot platter,

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