The Savannah morning news., 1904-05-08

on platter, pour the sauce over 1t, and
serve surrounded by fresh water cress.
Smothered Chicken, Virginia Style
SINCE broiling chicken and split it
down the back. Clean, and wipe with 4
damp towel, but do not place IL in wa
ter. Break the breast bone with a po-
tato masher and place in baking pan
with the skin side up. Spread the
breast generously with butter, using at
least one-quarter of a pound. Sprinkle
lightly with salt and pepper and put a
small cupful of water in the pan. Cover
tightly and cook in moderate oven for
half an hour. basting frequently, then
remove the cover, turn the chicken, re-
cover and cook for thirty minutes lon
ger. Place the chicken on g. hot plat
ter, remove the pan to the top OF the
fire and stir one tablespoonful of -four
into the liquor, stirring until smooth
and brown. when add a cupfu1 of milk,
and again stir until the boiling point
is reached. Season to taste. Strain
and pour over the chicken. Serve
smoking hot, garnish with fresh green
parsley.
Planned chicken.-The chicken should
be small, and not over pound in
weight, and should be cleaned and split
for broiling. Then break the breast
bone and fiatten with a rolling pin.
Place In a baking pan with the skin
side up. laying on each breast a slice
of fat bacon. Sprinkle very lightly
with salt and pepper, add little water.
cover the pan tightly and bake for one
half hour. Remove the cover and cook
until brown, basring every few min
utes. Then remove the bacon. Arrange
on hot dish and pour the liquor from
the pan over the chicken Garnish with
water cress or fresh parsley.
Chicken a la Tartare-Choose small
broiIing chicken, split and clean them.
place in a baking pan with skin side
up, spread thickly with butter and
season lightly with salt and pepper.
Sprinkle with chopped parsley and
onion, allowing a tablespoonful of each
to one chicken. Cover the pan and
cook in quick oven for three-quar-
tiers of an hour. Remove from the
pan, brush over with beaten egg,
cover lightly with rolled and sifted
breadcrumbs, then broil until nicely
Drowned and serve with sauce tartare.
This dish is admirable for spring
luncheons, with new potatoes and peas.
Roast misunderstanding must
not be stuffed. but must be cooked as
simply as possible to preserve the
delicacy of flavor. Clean and pre-
pare the same as chicken, then truss
neatly and place in a baking pan with
generous lump of butter in each
one. Put half q cupful of water and
half a oupful of salt in the pan ana
bake quickly for three-quarters of an
hour, basting frequently. Serve with
a giblet sauce, fresh peas and currant
jelly.
Fried Duckling-Cut into nice
small pieces, roll lightly in -four. and
fry in butter until nice rich brown.
Remove from the pan, and arrange on
a platter. For each half pint of sauce
stir a tablespoonful of -four into a
tablespoonful of the butter left in the
pan, and when smooth and brown,
add a cupful of stock. Season and
strain over the duckling.
Brazed Costing and pre-
pare a gosling as for roasting. and stuff
with a force meat made with bread
crumbs and chopped pork, seasoned
with parsley, pepper and salt. Truss
and place in a brazing pan on bed
made of the fat of the gosling. one
onion. one small carrot, q bit OF
celery, sliced, a sprig of parsley and
bay leaf. Pour in broth to half the
hight of the bird. put the cover on
the pan and cook slowly for three
hours, basting frequently. Remove the
bird from the pan and keep IL hot.
Strain the sauce into sauce pan and
boil hard for a few minutes. then
thtcken with a little brown -four and
water. and stir in a teacupful of Bur-
gundy wine Untruss the gosling,
place on hot platter with part Of the
sauce poured over 1t. and garnisli with
small fried sausages. Serve the re-
raainder of the sauce in a boat