The 1918 Fanny Farmer Cookbook

Jellied Chicken

Dress, clean, and cut up a four−pound fowl. Put in a stewpan with two slices onion, cover

with

boiling water, and cook slowly until meat falls from bones. When half cooked, add one−half

tablespoon salt. Remove chicken; reduce stock to three−fourths cup, strain, and skim off fat.

Decorate bottom of a mould with parsley and slices of hardboiled eggs. Pack in meat freed

from skin and bone and sprinkled with salt and pepper. Pour on stock and place mould under

heavy weight. Keep in a cold place until firm. In summer it is necessary to add one teaspoon

dissolved granulated gelatine to stock.

Chickens’ Livers with Madeira Sauce

Clean and separate livers, sprinkle with salt and pepper, dredge with flour, and sauté in butter.

Brown two tablespoons butter, add two and one−half tablespoons flour, and when well

browned add gradually one cup Brown Stock; then add two tablespoons Madeira wine, and

reheat livers in sauce.

Chickens’ Livers with Bacon

Clean livers and cut each liver in six pieces. Wrap a thin slice of bacon around each piece and

fasten with a small skewer. Put in a broiler, place over a dripping−pan, and bake in a hot oven

until bacon is crisp, turning once during cooking.

Sautéd Chickens’ Livers

Cut one slice bacon in small pieces and cook five minutes with two tablespoons butter.

Remove

bacon, add one finely chopped shallot, and fry two minutes; then add six chickens’ livers

cleaned and separated, and cook two minutes. Add two tablespoons flour, one cup Brown

Stock, one teaspoon lemon juice, and one−fourth cup sliced mushrooms. Cook two minutes,

turn into a serving dish, and sprinkle with finely chopped parsley.

Chickens’ Livers with Curry

Clean and separate livers. Dip in seasoned crumbs, egg, and crumbs, and sauté in butter.

Remove livers, and to fat in pan add two tablespoons butter, one−half tablespoon finely

chopped onion, and cook five minutes. Add two tablespoons flour mixed with one−half

teaspoon curry powder and one cup stock. Strain sauce over livers, and serve around livers

Rice Timbales.

Chapter XVII − POULTRY AND GAME

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