The 1918 Fanny Farmer Cookbook

remnants of pastry and cut in diamond−shaped pieces, bake, and serve with pie when

reheated.

If puff paste is used, it is best to bake top separately.

Chicken Curry

lb. chicken

tablespoon curry

powder

/3 cup butter

onions

teaspoons salt

teaspoon vinegar

Clean, dress, and cut chicken in pieces for serving. Put butter in a hot frying−pan, add

chicken,

and cook ten minutes; then add liver and gizzard and cook ten minutes longer. Cut onions in

thin

slices, and add to chicken with curry powder and salt. Add enough boiling water to cover, and

simmer until chicken is tender. Remove chicken; strain, and thicken liquor with flour diluted

with

enough cold water to pour easily. Pour gravy over chicken, and serve with a border of rice or

Turkish Pilaf.

Chicken en Casserole

Cut two small, young chickens in pieces for serving. Season with salt and pepper, brush over

with melted butter, and bake in a casserole dish twelve minutes. Parboil one−third cup carrots

cut in strips five minutes, drain, and fry with one tablespoon finely chopped onion and four

thin

cup

slices bacon cut in narrow strips. Add one and one−third cups Brown Sauce and two−thirds

potato balls. Add to chicken, with three tablespoons Sherry wine, salt and pepper to taste.

Cook in a moderate oven twenty minutes, or until chicken is tender. If small casserole dishes

are used allow but one chicken to each dish.

Breslin Potted Chicken

Dress, clean, and truss two broilers. Put in a casserole dish, brush over with two and one−half

tablespoons melted butter, put on cover, and bake twenty minutes; then add one cup stock and

cook until chicken is tender. Thicken stock with one tablespoon, each, butter and flour cooked

together, and add one−half cup cooked potato balls, one−third cup canned string beans, cut in

small pieces, one−third cup cooked carrot, cut in fancy shapes, and six sautéd mushroom

caps.

Chapter XVII − POULTRY AND GAME

291