Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1899-01-06
BroiIed and Fried Chicken With Various
Sauces.

Poultry of proper size for brolinS
is seldom cheap enough for, general use
before July or August. In August
good broilers are sold at q, price that
brings them within reach of the ordi-
nary purse. Young ducks and geese
can be found in market in perfection
during this month. The delicacy Of
the green goose" has passed into a
proverb.
Epicures insist that no goose is fit
for food when it is full grown, but all
admit that a green goose is a delect-
able morsel. A goose is considered to
be at it's best when it is from three 70
four months old. 1t should be care
fully broiled like spring" chicken.
and served with a little maitre d'hotel
butter. Young chickens may be either
broled or fried.
For broiling, split them the length of
the backbone after carefully removing
all pin-feathers and cutting the oilbag
out. Crush the breast bone with a
sharp blow of mallet. to f1atten the
bird evenly. Remove the entrails, be-
ing careful to take out all the lungs
and all dark matter on the inside of
the bird, as we'll 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 soaking 1t
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-rack.
placed over a 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
with sweet butter and lay it on a
the stove for three or four minutes.
Lay the chicken on the broiler with
the inside to the fire. Cover with
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 smok-
ing the chicken. Brown the chicken a
few moments on the outside, and lay it
on a hot platter with a garnish OF
green and a little nice sweet butter.
A chicken for frying must be cut into
the same pieces as for fricasee. Wipe
| the parts. season them, dip them in
| -four and fry them in butter until they
are a golden brown on both sides. Dish
| them on hot platter and cover them
| closely. while you stir scant table
spoonful 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 a tablespoonful of tarragon
leaves which have been scalded in
water and drained, and you will have 4
tarragon sauce; or. if you prefer, a
spoonful of minced and scalded parsley
may be served.
A simple cream mushroom sauce
may be used with fried chicken. Sim
mer half a dozen mushrooms, cut in
coarse bits. in butter Stir in 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 a tureen with fried chicken The
wild mushrooms found in the fields in
i August are delicious when served with
broled chickens.
l A chicken served with tartar sauce
is also much liked. Split the chicken
d'o ioi VI oiiiilS, SedSoil II Will sail anu
i pepper and sprinkle it thickly with
fine breadcrumbs. Set it to bake for
half an hour on rack in baking
pan. The oven should be a hot one.
Serve it with tartar sauce made as
follows:
Chop up one shallot. Il capers. half
, tablespoonful of tarragon and the
same amount of chervel, if desired
Add half teaspoonful of ground mus
tard, the yolks of two eggs, half a
pinch of salt. and third of a pinch Of
:. pepper. Add also, gradually. a tea
spoonful of strong vinegar. Continue
to stir it while you pour in slowly a
cupful of good olive OIL Spread this
: sauce around the chicken.