The 1918 Fanny Farmer Cookbook

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 butter, and

bake

in a hot oven until nearly cooked. Butter plank, arrange a border of Duchess Potatoes close to

edge of plank, and remove chicken to plank. Clean, peel, and sauté mushroom caps, place on

chicken, spread over prepared butter, and put in a very hot oven to brown potatoes and finish

cooking chicken. Serve on the plank.

Chicken Gumbo

Dress, clean, and cut up a chicken. Sprinkle with salt and pepper, dredge with flour, and sauté

in pork fat. Fry one−half finely chopped onion in fat remaining in frying−pan. Add four cups

sliced okra, sprig of parsley, and one−fourth red pepper finely chopped, and cook slowly

fifteen

one

minutes. Add to chicken, with one and one−half cups tomato, three cups boiling water, and

and one−half teaspoons salt. Cook slowly until chicken is tender, then add one cup boiled

rice.

Chicken Stew

Dress, clean, and cut up a fowl. Put in a stewpan, cover with boiling water, and cook slowly

until tender, adding one−half tablespoon salt and one−eighth teaspoon pepper when fowl is

about half cooked. Thicken stock with one−third cup flour diluted with enough cold water to

pour easily. Serve with Dumplings. If desired richer, butter may be added.

Chicken Pie

Dress, clean, and cut up two fowls or chickens. Put in a stewpan with one−half onion, sprig of

parsley, and bit of bay leaf; cover with boiling water, and cook slowly until tender. When

chicken is half cooked, add one−half tablespoon salt and one−eighth teaspoon pepper.

Remove

chicken, strain stock, skim off fat, and then cook until reduced to four cups. Thicken stock

with

one−third cup flour diluted with enough cold water to pour easily. Place a small cup in centre

baking−dish, arrange around it pieces of chicken, removing some of the larger bones; pour

gravy, and cool. Cover with pie−crust in which several incisions have been made that there

be an outlet for escape of steam and gases. Wet edge of crust and put around a rim, having

come close to edge. Bake in a moderate oven until crust is well risen and browned. Roll

over

may

rim

Chapter XVII − POULTRY AND GAME

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