Chicken Fricasse - Cut the chicken into small pices. Put on the fire with two tablespoons of butter and let them brown. When sufficiently browned add enough salt and pepper to season. Let simmer until the whole is tender. Arrange on a platter, pour over the chicken a gravy made of 1 tablespoon of butter and 2 of flour well rubbed together. Add slowly a cupful of the liquid from the pot. Boil until the flour is cooked, remove from fire and when a little cool add a cupful of milk or cream into which has been beaten the yolks of 3 eggs. Return to the fire until the eggs are a little thickened. This nice served with toasted slices of bread ----Mrs. Miller
Roasted Chicken or Turkey - Carefully clean the bird which may then be stuffed or not as desired. Sprinkle with salt and pepper and place on slices of salt pork in a rather deep baking dish. Add a little water and place in a very hot oven, allowing 15 min. to each pound. Baste frequently. About 1/4 hour before it is done, remove from the oven, rub the top and sides well with butter, dredge with flour and return to the oven for a few min. -- Bridget
Oyster Stuffing for Turkey -- Cut bread in small cubes, season highly and add 2 pieces celery, 1 small ground onion, 1 cup butter, 1 cup boiling water or oyster liquor, 1 cup oyster ground and mixed together with the other materials. -- Mrs. A. Allen
Chicken en Casserole - Separate the chicken in pieces at the joints, sear in butter until delicately browned then transfer the pieces to the casserole; add 1 pt. of hot white broth or boiling water, cover and let cook in a moderately heated oven about 1 1/4 hrs. Melt 2 or 3 tablespoons of butter in a frying pan and saute in it 6 mushroom caps, 12 slices or balls of carrot, 24 potato balls and 6 peeled onions the size of potato balls. When browned place then in casserole, add more broth if needed, 4 tablespoons of sherry and salt to season. Return casserole to the oven for 1/2 hr. or until the vegetables are tender, when the chicken should be cooked.
Boned Chicken or Chicken Gelatine -- Spread the boned meat on table and equalize the meat. Make a force meat of chicken or veal and bread crumbs. Season with salt, pepper and herbs. Moisten with stock or hot water dissolved in gelatine. Make it quite wet. Lay on chicken then lay on strips of ham or tongue and 3 or 4 hard-boiled eggs (whole). Draw chicken together and skewer. Steam 2 or 3 hours. Rub flour along seam. Drain a muslin cloth out of hot water and dredge with flour or sew onto chicken. Steam over a pan to which the skeleton of the chicken has been added, carrots, celery and turnips. When chicken is cooked remove from cloth and let cool in water over which it was cooked. Slice when cold.