The 1918 Fanny Farmer Cookbook

surround with sauce, and sprinkle chicken and sauce with one−half tablespoon finely chopped

parsley.

Stewed Chicken with Onions

Dress, clean, and cut in pieces for serving, two chickens. Cook in a small quantity of water

with

add

eighteen tiny young onions. Remove chicken to serving−dish as soon as tender, and when

onions are soft drain from stock and reduce stock to one and one−half cups. Make sauce of

three tablespoons butter, four tablespoons flour, stock, and one−half cup heavy cream; then

yolks three eggs, salt, pepper, and lemon juice to taste. Pour sauce over chicken and onions.

Chicken à la Stanley

Melt one−fourth cup butter, add one large onion thinly sliced, and two broilers cut in pieces

for

serving; cover, and cook slowly ten minutes; then add one cup Chicken Stock, and cook until

meat is tender. Remove chickens, rub stock and onions through a sieve, and add one and

one−half tablespoons each butter and flour cooked together. Add cream to make sauce of the

right consistency. Season with salt and pepper. Arrange chicken on serving dish, pour around

sauce, and garnish dish with bananas cut in diagonal slices dipped in flour and sautéd in

butter.

Chili Con Carni

Clean, singe, and cut in pieces for serving, two young chickens. Season with salt and pepper,

and sauté in butter. Remove seeds and veins from eight red peppers, cover with boiling water,

and cook until soft; mash, and rub through a sieve. Add one teaspoon salt, one onion finely

chopped, two cloves of garlic finely chopped, the chicken, and boiling water to cover. Cook

until chicken is tender. Remove to serving dish, and thicken sauce with three tablespoons each

butter and flour cooked together; there should be one and one−half cups sauce. Canned

pimentoes may be used in place of red peppers.

Roast Chicken

Dress, clean, stuff, and truss a chicken. Place on its back on rack in a dripping−pan, rub entire

surface with salt, and spread breast and legs with three tablespoons butter, rubbed until

creamy

and mixed with two tablespoons flour. Dredge bottom of pan with flour. Place in a hot oven,

and when flour is well browned, reduce the heat, then baste. Continue basting every ten

minutes

until chicken is cooked. For basting, use one−fourth cup butter, melted in two−thirds cup

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