The Republican. [volume] (Oakland, Md.) 1877-current, 1898-10-13
YOUNG CHICKEN.
rectiOns for Bro1ling and Frying
Several Sauces Which
Are Good.

Young chickens may be either
broiled or fried. For broiling, split
them the length of the backbone
after carefully removing all PIN
feathers and cutting the oilbag out.
Crush the brcastbone with a sharp
blow of a mallet, to fatten the bird
evenly. Remove the entrails, being
careful to take out all the lungs and
all dark matter on the inside of the
bird, as well as any fat that can be
reached under the skin. Wipe the
chicken thoroughly, inside and out,
with cloth dipped in cold water, but
do not let the chicken soak in water
The French cook whitens the flesh
of the chicken to be broiled by soak
ing it in cold water, but this is done
at the sacrifice of flavor. Dredge the
chicken well with salt and pepper;
steam it little by laying it on a
roasting-ra placed over dripping
pan of boiling water.
Invert a pan over it so as to com,
pletely cover it, and set the arrange.
ment in a hot oven for 20 minutes. At
the end of this time, rub the chicken
with sweet butter, and lay it on o
broiler over fire that has been dead
ened little by leaving the covers off
the stove for three or four minutes.
Lay the chicken on the broiler with
the inside to the fire. Cover with q
deep tin, and let it remain until it
is a rich golden brown. Be careful to
keep the hampers of the stove all
turned on, so that the smoke of any
dripping will blow up the chimney,
instead of smoking the chicken.
Brown the chicken a few minutes on
the outside, and lay it on a hot plat
ter with garnish of green and a
little nice sweet butter.
A chicken for frying must be cut
INTO the same pieces as for fricassee.
Wipe the parts, season them, dip
them in flour and fry them in butter
until they are golden brown on both
sides. Dish them on hot platter and
cover them closely, while you stir a
scant tablespoonful of flour into the
drippings left from the frying. After
mixing the -four thoroughly into the
drippings, add a pint of rich milk or
cream, and let it simmer five minutes
stirring it well. Add tablespoonful
of tarragon leaves which have been
scalded in water and drained, and you
will have tarragon sauce; or, if you
prefer, a spoonful of minced and scald-
ed parsley may be served.
A simple cream mushroom sauce
may be used with fried chicken. Sim
mer half dozen mushrooms, cut in
coarse bits, in butter. Stir in a tea
spoonful of flour and add a cup of
cream and a cup of milk. Let the
sauce simmer for five minutes. Serve
it in tureen with fried chicken. The
wild mushrooms found in the fields
in August are delicious when served
with broiled chickens.
A chicken served with tartar sauce
is also much liked. Split the chicken
as for broiling. season it with salt and
pepper, and sprinkle it thickly with
fine breadcrumbs. Set it to bake for
half an hour OF a rack in baking
pan. The oven should be hot one
Serve it with tartar sauce made as
follows:
Chop up one shallot, 10 capers, hall
tablespoonful of tarragon and the
same amount of cherveI, if desired
Add half teaspoonful of ground mus
tard, the yolks of two eggs, half q
pinch of salt, and third of pinch
of pepper. Add also, gradually, q
teaspoonful of strong vinegar. Con
tinue to stir it while you pour il
slowly a cup of good olive oil. Spread
this sauce around the chicken.-N. Y
| Tribune.