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The 1918 Fanny Farmer Cookbook
1
/2 cup stewed and
strained tomato
slice carrot, cut in
cubes
1
1
teaspoon salt
slice turnip, cut in
cubes
1
1
/8 teaspoon
pepper
/4 cup flour
1
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.
4
1
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.
4
2
Planked Chicken
1
/4 cup
butter
1
teaspoon
finely chopped
onion
Red
pepper
1
/4 tablespoon
each, finely
chopped
Green
pepper
½
clove
garlic, finely
chopped
Parsley
Duchess
potatoes
1
teaspoon
lemon juice
Chapter XVII − POULTRY AND GAME
289
Page
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