The 1918 Fanny Farmer Cookbook

Clean, singe, and cut in pieces for serving, two young chickens. Plunge in cold water, drain

but

do not wipe. Sprinkle with salt and pepper, and coat thickly with flour, having as much flour

adhere to chicken as possible. Try out one pound fat salt pork cut in pieces, and cook chicken

slowly in fat until tender and well browned. Serve with White Sauce made of half milk and

half

cream.

Maryland Chicken

Dress, clean, and cut up two young chickens. Sprinkle with salt and pepper, dip in flour, egg,

and soft crumbs, place in a well−greased dripping−pan, and bake thirty minutes in a hot oven,

basting after first five minutes of cooking with one−third cup melted butter. Arrange on

platter

and pour over two cups Cream Sauce.

Blanketed Chicken

Split and clean two broilers. Place in dripping−pan and sprinkle with salt, pepper, two

tablespoons green pepper finely chopped, and one tablespoon chives finely cut. Cover with

strips of bacon thinly cut, and bake in a hot oven until chicken is tender. Remove to serving

dish

and pour around the following sauce:

To three tablespoons fat, taken from dripping−pan, add four tablespoons flour and one and

one−half cups thin cream, or half chicken stock and half cream may be used. Season with salt

and pepper.

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 mushrooms cut in quarters, and cook five minutes. Arrange chicken on

serving dish and pour around sauce; garnish with parsley.

Sauce

/4 cup butter

cups boiling

water

tablespoon finely

chopped onion

Chapter XVII − POULTRY AND GAME

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