The Florida agriculturist. [volume] (DeLand, Fla.) 1878-1911, 1878-10-02
Cooking Poultry.

SAANNNhOS O0OS
unfortunately, they are seldom pre-
pared in such style as to develop
their best qualities or yield half the
qualifications they might. Like
most kinds of meat, they are cooked
so injudiciously that the juices are
lost and the flesh becomes hard and
stringy. This is too much the case
with fried or baked chicken, as well
as with the young broilers.n
For broiling, split chicken down
the back; clean and wash thoroughly
twist the tip Of the wing over the sec
ond joint; wipe the body dry, inside
and out, with a clean meat cloth
(never with a wlping towel); spread
it out, and with a rolling. pin or pota-
to masher, break the projecting
breast bone, so that the chicken may
lie fat on the gridiron when ready to
broil. Set it in the ice chest for sew
eral hours after cleaning; still better
] If it is left there all night, and thus
OO COAO ~ 40 WC1l oIk0Us
About an hour before time to cook
the chicken put the giblets into a
small skillet with a little pepper;
pour in a cup and a half of boiling
water and set it where they will boil
gently till quite tender. Then salt
them take up and chop very fine,
sitting over a little -four. When sui.
fciently fine, return them to the wa
ter in which they were boiled, stir
ring occasionally as it thickens.-
Beat to a smooth paste three table
spoonfuls of butter and one of flour
ready for use when the chicken is
cooked. Put the gridiron over a
clear but not fierce fire. When hot
rub the bars with clean cloth dip
ped in nicely clarified drippings or
butter, and place the chicken over.
Springle on a little black pepper.
Turn often to prevent scorching.
When of a delicate brown both sides,
but not more than half cooked,
sprinkle on both sides what salt is
needed and little more pepper.
Leave it over the fire moment for
the seasoning to penetrate, then put
it into steamer or farina kettle Ia
steamer is much the best) large
enough at the bottom to keep the
chicken in good shape. Spread over
it the butter and the flour that has
been made ready, and then cover or
smother it in rich cream, if plenty,
or add more butter and cover with
milk. Cover very close if farina
kettle is used, so no steam may es-
cape, and set it into the receiver or
lower kettle, in which there should
be enough boiling water just to touch
the bottom OF the upper kettle. Let
it simmer or " smother in the cream
and seasoning from Is to 25 minutes,
according to the size of the chicken.
When about ready to take up,
pour the gravy in which the giblets
are simmering over it; then take the
the upper kettle out OF the receiver;
set it over the stove; let 1t boil up
briskly two or three minutes, stirring
the liquid gently, without disturbing
the chicken; till it all thickens; then
lift it carefully to platter on which
are slices OF nicely toasted bread, and
pour the gravy obout it.
These directions are long on &C
count of the minute specifications,
but the whole work can be done in
IS minutes; and if on faithful trial
this is not conceded to be vastly SUI
perior to the common specimen of
dried up, tough boiled chicken we
shall be disappointed. For those
who like highly seasoned food very
small sprinkling of savory herbs or
a little tomato ketchup may be
thought an improvement.
Fried chicken should be prepared
in a similar manner. Fry carefully
In hot butter or lard till delicately
brown on both sides, then treat as
broiled chicken.
Until chickens are full feshed and
suitable for baking this double cook
ing is the only way we are acquaInt-
ed With to secure a wholesome and
palatable article.
When old and tough baking chick
ems may be prepared in similar
way. only reversing the order;
"smothering" first, an hour, if very
tough, in water instead OF cream, and
bake till we'll Drowned.
Pigeons, quails, partridges, etc.,
are delicious if half baked then
smothered y till very tender; and