Williston graphic. (Williston, Williams County, N.D.) 1895-1919, 1899-01-27
YOUNG CHICKEN.
Directions for E.roilinS nrd 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 sharp
blow of mallet, to 1iatten 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 we'll as any fat that can be
reached under the skin. Wipe the
chicken thoroughly, inside and out,
with a 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
roastingrack, 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 hot oven for 20 minutes. At
the end of this time, rub the chicken
with sweet butter, and lay it on a
broiler over fire that has been dead
ened little by leaving the covers off
the stove for three or four minutes.
Law the chicken on the broiler with
the inside to the fire. Cover with a
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 few minutes on
| the outside, and lay it on 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 aud 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 q
scant tablespoonful of -four into the
drinpings left from the frying. After
mixing the -four thoroughly into the
drippings, add a pint Of rich milk OF
cream, and let it simmer five minutes
stirring it well. Add q tablespoonful
of tarragon leaves which have beer
scalded in water and drained, and yor
will have tarragon sauce; or, it yor
prefer, spoonful of minced and scald
ed parsley may be served.
A
may be used with fried chicken. Sim
mer half a dozen mushrooms, cut il
coarse bits. in butter. Stir in a tea
spoonful of flour and add a cup o:
cream and a cup Of milk. Let tht
sauce simmer for five minutes. Serve
it in a tureen with fried chicken. The
wild mushrooms found in the field:
in August are delicious when servec
with broiled chickens.
A chicken served with tartar sauce
is also much liked. Split the CHECKER
as for broiling, season it with salt ant
pepper, and sprinkle it thiclly witt
fine breadcrumbs. Set it to bake TO
half an hour on a rack in baking
pan. The oven should be hot one
Serve it with tartar sauce made a
follows:
Chop up one shallot, - capers, hal
tablespoonful of tarragon and tn
same amount of chervel. if desired
Add half q teaspoonful Of ground mus
tard, the yollis Of two eggs, half
pinch of salt, and a third OF a pine
Of pepper. Add. also. gradually.
teaspoonful of strong vinegar. Cor
tinue to stir il while you pour i
slowly cup Of good olive oil. sprea
this sauce around the chicken.-N.
Trih1na