New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1898-08-13
pRoI1ED AND FRIED CHICKEN. WITH VA
RIOTS SAUCES.

RlOlS SAl f.S
Pantry OF n proper size for broiling is se.uo'h
,h.ap enough for general use before July OF
August In August good broiers are SOLO NJ n
nrice that brings them within reach OK the OIL
nary purse Young ducks and geese can DE 'oun"
I'm market IN perfection during TINS month INC
dclicacy OF the green goose mas passed '"'o
proverb. . 49,. ,od
when II IS fun grown. but all admit that a green
goose is deleciSNie morse goose Is son ~ sovr
20 be a, old s Gfs should be careiuiy beed IKE
spring chicken and served with n't h ni,her
d'ho,el butter Young chickens may ne either
For hrons :p them the lGns,h 81 the oa "rd
cutting the oilhag out crush thc oteh, ~ p hIrJ
with SHARP blow Of mss 10 Se hne Careful r TO
axe out all the lungs and all dark matter on the
inside Of the 6rd as ~ .sp as wp My the Chicken
thoroughly Inside and out. with a cloth dipp1,o 90
water The French cook whiens the flesh OF me
-hicken be br ,ed by soaking y IN co." nredres
but this is the sacrifice OF navor Dtnns,
The chicken well with silt ara pepRer rloc ,si over
! little by laying It on roas,ins-r''h' P'"''' o'''
dripping pan OF boiling water ,.,, ,,.or
', and set tho arrangement in hot , oven r rHp
he chicken with sweet butter and lay IT on on,
ocr ever rc that has been s,o ay@' or three or
,3ur minutes Law the chicken on the hroiier WIN
he inside the IRE Cover with dcSp .n' az" ne
arrfl 10 keep the hampers OF The stove all turned
hat ne
m Tho chimney. instead OF smoking inc chichsn
brown tine chicken n few moments on the oulsiue,
md law il on a hot platter with IA garnish OF green
4 chicken for frying must be cut irto the sans
,tcces as Tor fricasce. Wipe the parts season
ibcn, din them in -four and fry them IN butter
mil they are a golden brown on both sides Dtsn
hem on n hot patter and cover thein cIosey,
.hile Won stir a scant Tablespoonful or hour INTO
,he drppinss left from the frying After mixing
thc -four thoroughly into the drippihts' 49, a
nipt q, rich milk cream ana iet u hOhn.ct
ive minutes stirring 1t well. Add "A tablespoonful
q ,nrragon leaves which have been s'aIn'o III
eater and drained and you Will nave a tarragon
.,ucc. or IL you prefer. spoonful OF minced ana
"a dcd parsley may be served - =. ,,.aa
4 simple cream mushroom sauce may De us,n
,,i,h fried chicken Simmer half dozen mush-
ons emf I'm coarse bits In butter. Stir In "A tea
snonnful OF -four and add "A cup OF cream ana
lin OF milk Let the sauce simmer Tor hve MN
mos serve Il I'm turcen with trled chickeh
Thc Wild mushrooms found In the fields In August
re delicious when served with broied chickens
chicken served with tartar sauc" Is also much
ulnI Splr the chicken as for broilinE, season
!, with salt and pepper. and sprinkle IL thicky
MIN 6re breadcr,inbs. Set II 10 bake for half
an hour on rack In a baking pan. the oven
shom:d bc a hot one. Serve II with tartar sauce
'' chop 80 up one shallot. twelve capers. half a
,,ticI,noonful OF tarragon and the same amount
ground mustard. the yolks OF two eggs hai
Snipch Of salt and a third OF pinch Of pepper
Ala also gradually, n teaspoonful OF strong vine
car continue stir II while you pour In slowly
= cupfr OF good olive oil. Spread this sauce
around the chicken.