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

after being cleaned, prepared, and trussed. Salt and butter the breast, which must be upward, place a piece of buttered paper on it, and a little cold water in the bakepan. Set it in a warm, but not too quick oven; baste often with the liquor in the pan. If the water and juice are absorbed by the heat, add a little cold water, so as to have liquor to baste with. Remove the paper about ten minutes before taking from the oven. It takes about forty minutes to cook a chicken of middle size. Serve a baked chicken with _sauces_ and _garnitures_, and _decorated_ the same as if it were roasted, and as described in the above receipts. _Sauté._--After being cleaned and prepared as directed, cut the chicken in pieces as for _fricassée_. Put it in a saucepan with about an ounce of butter; set on the fire, stir now and then till it is of a golden color and pour off the fat, if any is in the saucepan. Add a tablespoonful of flour and stir half a minute, then add also broth enough to nearly cover the meat, half a pint of white wine, a bunch of seasonings composed of four stalks of parsley, one of thyme, half a bay-leaf, and one clove, the four tied together with twine; add salt, and one onion whole. Boil gently till done. Ten minutes before serving, add half a dozen mushrooms. Dish the pieces of chicken as directed for _fricassée_, place the mushrooms over them, strain the sauce all over, and serve warm. If the chicken is done before the sauce is reduced or is rather thick, dish the meat and put it away in a warm place, boil the rest slowly till reduced, and then turn it over the meat. Serve with or without a border, as in a _fricassée_. Truffles may be used instead of mushrooms, if handy, or liked. Water may be used instead of broth, but it is inferior. _Another._--To be good _sauté_, the chicken must be young and tender. Clean, prepare, and cut as directed.