Читать книгу The New Galt Cook Book - Various - Страница 97

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Select a plump, fat, year-old fowl with a full breast, weighing not less than five or six pounds. Draw it, after singeing it, and remove carefully all the fat wherever it can be reached. A fat fowl is the tenderest, but if the fat is cooked in it it gives a strong taste to the flesh. Prepare a dressing with a pint of soft bread crumbs, from the inside of a stale loaf, a tablespoonful of salt, a pinch cayenne, a pint of small oysters, a large heaped teaspoonful of butter, and an egg. Mix this dressing well, and fill the fowl. Rub a thick cloth with butter, and then dredge it with flour and sew the fowl up in this cloth, and plunge it into boiling water. Set the pot where it will boil rapidly for ten minutes, and afterward put it where it will simmer from two to two and a half hours. Then remove it from the cloth and serve it with oyster sauce. The water in which the fowl was boiled should be saved for cream soups.

Note.—Before frying the chicken steam it for a few minutes, it is a great improvement.