Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

vegetables and pork. Pour a little boiling water over him from the teakettle, and set, covered, in the oven. Cover closely and cook at least twenty minutes to the pound if the chicken be young. If old, extend the time. At the end of one hour lift the cover and baste with butter, then with the water from the pan, and shut up for an hour longer. Uncover then, rub with butter, dredge with flour and brown. Drain the gravy with the vegetables from the pan, rub through a colander into a saucepan, thicken with browned flour, boil up and serve in a boat. Baked chicken Clean as usual, and cover with thin slices of cold boiled ham. Corned ham is better than smoked, but either will do. Wind fine cotton cord around and around the ham to hold it in place; lay upon the grating of your roaster; pour over it a cup of boiling hot stock, scatter parsley and sprinkle onion juice upon it; cover closely to keep in the steam and cook slowly twenty-five minutes to the pound. Baste three times within the first hour. Test with a skewer or a fork. If tender, it should be unwrapped, basted with butter, dredged with flour and left uncovered to brown. Garnish with the ham cut into strips. Thicken the gravy with browned flour, season and cook one minute. Fricasseed chicken Clean as usual, and dissect so thoroughly that the carver will have nothing for his knife to do in “helping” the dish. The breast and the back should be in two pieces, each, and every joint be separate from the next. Wash, but do not wipe. Arrange the pieces, dripping wet, in a pot, scatter over each layer minced onion, parsley and chopped fat pork; season with salt and pepper. Cover the pot very closely and set it where it will not begin to boil under an hour. Increase the heat somewhat, but cook slowly throughout. _Cook until done!_ The toughest tendons will yield to slow stewing in time. When assured that your end is gained, take out