The Richmond Virginian. (Richmond, Va.) 1910-1920, 1914-04-05

recent week 10000 pounds OF the
frozen chickens were shipped to Liver
pol from the West.
Fowl, usually accompanied by ham,
Is one of the great standbys OF the
London food list 1t ranks a good third
after beef and mutton. The luncheon
and tea baskets to be obtained at sta
lions along English railways usually
have a portion of cold ham and fowl
included In their contents.
English methods OF cooking chicken
differ considerably from those in use In
this country. The favortte manner In
which fowl is served at the home table
is boiled with white sauce. The cold
fowl so frequent In chop houses. rail-
way restaurants and tea shops Is the
boiled fowl rather than the roast.
There is reason for this. an excel
lent one in these days of high prices.
The boiling of a chicken Is probably
the least wasteful manner In which 1t
can be prepared. Every drop OF fat and
gravy goes into the liquor In which
the chicken is boiled, forming the basis
for good soup. with tho addition Of
vegetables, barley, rice, &C.
The boiled chicken separates cieanly
and easily from tho bones, with no
waste whatever. For the purposes of
salad, for ha.shing, for croquettes or pat
ties. for boning or sandwiches no bet
ter way of cooking can be tried. Yet
the average American housekeeper al
ways roasts the chicken. 1t makes a
better appearance, 1t is true, with its
brown crisp skin, and the flesh may have
more piquant flavor than that of the
boiled fowl, but on the other hand a
great deal of the Juice of the chicken is
host in the roasting process.
For boiling the chicken is cleaned.
stuffed and trussed as for roasting. The
stuffing may be any Of the many kinds
that make a good combination with
chicken or turkey, oysters and chestnuts
being among the popular dressings.
Small young chickens may be used IL a
very delicate dish is preferred. but the
larger birds and the capons are more
desirable and substantial.
The chicken should be firmly wrapped
in a Toured linen cloth and the water
should be we'll boiling before ii Is put
III the saucepan. This cooks the skin
Immediately, which conserves and holds
the juices. The broth will of course
be less rich than when the chicken Is
put into cold water. but the flesh Of the
fowl Will be far richer In taste. The
broth will always serve, however, with
the addition of vegetables, rice or any
of the various pastes. nudels. &c. French
housekeepers always cook the feet OF
the fowl, as they contain valuable gela-
tinous nfatter.-------------
For the first half hour of boiling the
chicken 1t must cook slowly. Small
chickens will cook through in an hour.
A fine sauce for boiled fowl Is made
from oysters, one pint With half a lemon.
two tablespoonfuls Of butter. a table
spoonful Of -four. q teacupful Of cream
and some cayenne pepper and nutmeg.
Cook the oysters in their own Juice
for a few minutes and add the milk.
Strain when it boils and put the liquor
back in the pan. Thicker 1t with
smoothly blended flour or cornstarch
stirring in carefully to avoid Jumping.
Then add the butter. the pepper, the
lemon juice Cook up for minute or
two, stirring it we'll and pour over the
chicken,
Some cooks chop the oysters, but this
does not make as inviting a sauce so
far as appearance is concerned. Fresh
parsley sprigs may be used as decora-
ton for the dish. An egg sauce is made
by chopping up three hard boiled eggs
and adding to q rich drawn butter
sauce.
Mushrooms and chestnuts also make
good sauce to serve with boiled fowl.
Large perfectly shaped brussels sprouts
placed about the fowl in large diah,
their fresh color preserved by pinch