The royal baker and pastry cook : $b A manual of practical cookery

smoothly thickened. Season, simmer for few minutes, and serve. =Broiled Chicken.=—Singe, split down backbone, and clean. Grease broiler, arrange chicken on it, crossing legs and turning wings. Rub inside and out with soft butter, and season. Have fire clear and hot. Cook flesh side first, holding up well that it may not brown too quickly. Should cook in about 20 or 25 minutes, then turn and brown skin side. =Fried Spring Chicken.=—Clean and disjoint, then soak in salt water for 2 hours. Put in frying-pan equal parts of lard and butter—in all enough to cover chicken. Roll each piece in flour, dip in beaten egg, then roll in cracker crumbs, and drop into the boiling fat. Fry until browned on both sides. Serve on flat platter garnished with sprigs of parsley. Pour most of fat from frying-pan, thicken the remainder with browned flour, add to it cup of boiling water or milk. Serve in gravy-boat. =Chicken Fricassee.=—Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water. Season well, boil up for a few minutes. Serve with dumplings or Royal biscuit. =Brown Fricassee of Chicken.=—Clean and disjoint. Brown in a few spoons hot butter or pork fat. Transfer to a kettle. To fat in pan add sufficient flour to absorb. Stir and brown. Gradually add 1 pint hot water, stir till thickened, strain over chicken. Cover and simmer gently till tender. =Chicken Pâtés.=—Chop meat of cold chicken coarsely and season well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let almost boil. Have ready some pâté-pans of good paste, baked quickly to light brown. Slip from pans while hot, fill with mixture and set in oven to heat. Arrange upon dish and serve hot. =Boned Chicken.=—Boil a chicken in little water as possible until meat will fall from bones; remove all skin, chop together light and