CHICKEN. 129 



Spring chickens are roasted like fowls. Twenty minutes 

 will roast a chicken. See Fowls. 



Capons are roasted and boiled in the same manner as 

 turkeys ; they are best when nine or ten months old ; when 

 older they may be stewed with butter and vegetables, and 

 eaten with tongue, or boiled for broth or sauces. 



BOILED CHICKEN. 



Put chickens on in plenty of water, from which the chill 

 has been taken. Chickens with a white skin are nicest for 

 boiling ; before going on, let them be nicely trussed, putting 

 the gizzards and livers under the wings. Have ready a 

 small bit of salt pork which has been boiling three quarters 

 of an hour ; put it in with the chickens. Boil the chickens 

 very slowly for about ten minutes, but keep them covered in 

 hot water for about half an hour. Before you send them to 

 the table, drain them near the fire. Serve with egg-sauce, 

 and garnish with sprigs of parsley. 



The water in which chickens are boiled can be used for 

 soup, by adding vegetables and straining. 



CURRIED CHICKEN. 



Disjoint the chicken and cut the breast up. Chop a small 

 onion, and put it into a saucepan with a piece of butter as 

 large as a table-spoonful. Stir them well, sift in two tea- 

 spoonfuls of curry-powder and add a few spoonfuls of broth. 

 Lay in the chickens ; when it boils, cover it, and allow it to 

 stew very gently for half an hour ; if it gets dry, add a little 

 cream, broth, or water. Season with salt. Boil some rice 

 in another saucepan, and serve it in a separate dish. 



FRICASSEE OF CHICKENS. 



Cut up a chicken into seven or eight handsome pieces, and 

 put them in a stewpan, with the gizzard and liver, and cover 



