Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

following order: the neck, gizzard, the fore part of the back and the low part of the legs in the middle; then one leg on each side of the dish, with one wing beside each, then the breast and hind part of the back, and lastly the ends of the wings at the top. If cut in eight pieces only, place the breast-bone on the middle of the dish, the hind part of the back-bone at one end of it and the two others at the other end; the legs and wings on each side. _Boiled._--A chicken is boiled only when it is an old one, whose tenderness is doubtful, and which is not needed to make broth or _consommé_. Clean, prepare, and truss it as directed for poultry. Brown the bird in a saucepan with about one ounce of butter, then half cover it with cold water; season with a few slices of onion, same of carrot, two cloves, two stalks of parsley, salt and pepper. Boil gently about one hour and a half, and when done, dish the bird, strain the sauce over it, and serve warm. If the sauce boils away, add a little cold water; and if there is any fat on it, skim it off. An old chicken may be cooked especially to make a salad. _Boned._--Pick, bone, fill, cook, and serve a boned chicken exactly like a boned turkey; the only difference is, that it requires less filling, being smaller. For an extra, legs of large chickens may be boned and filled like the chicken, the rest being used for a fricassee. _Broiled._--Young, or what are called _spring chickens_, are broiled; an old one would not be as good. To broil, a chicken is split in two lengthwise, or the back only is split, so as to open it. Salt both sides and butter them slightly, then broil on a good but not sharp fire. Serve with a _maître-d'hôtel_, _piquante_, or _ravigote_ sauce. _Broiled hunter-like._--When cleaned and prepared, split the chicken in two lengthwise and place it in a crockery dish with the following