MEATS, POULTRY AND GAME
CHICKEN A LA MARYLAND
- 4 lb. chicken,
- 2 cups white sauce,
- Salt, pepper, ginger.
- Flour,
- Bread crumbs,
- 2 eggs,
- ⅓ cup melted butter.
Dress, clean and joint chickens for serving. Season, dip in flour, eggs and crumbs. Place in well greased dripping pan. Bake twenty minutes in hot oven, basting after the first five minutes with butter. Arrange on platter and pour over white sauce.
CHICKEN FRICASSEE
- 1 large onion,
- 1 carrot,
- 1 cup milk,
- Salt, pepper, ginger,
- 1 large spoon flour.
Boil enough water to cover a four pound chicken. Cut in pieces. Add onion and carrot. Cook slowly until tender. Mix milk with flour. Cook with chicken just before serving and add parsley.
CROQUETTES
- Cold cooked meat chopped,
- Salt, pepper,
- Egg,
- Chopped parsley.
- Thick white sauce,
- Bread crumbs.
Mix meat with salt, pepper, parsley and white sauce and cool. Shape into cylinders. Cover with crumbs, eggs and again crumbs. Cook in deep hot fat until brown.
FILLED FLANK STEAK
Buy flank steak of two or three pounds and have pocket made in it. Fill pocket with a mixture of any vegetable in season or canned; season and sew together. Then proceed the same as for Hamburger steak.
29
