If in preparing this dish the
chicken does not appear to be tender after frying, it may be made so by
simmering it in the sauce.
To prepare this chicken dish, which is tempting to many, draw, clean,
and cut up a chicken as for frying. Then melt fat in a frying pan, place
the pieces in the hot fat, sprinkle them with salt and pepper, and brown
on both sides quickly. When both sides are brown, continue to fry the
pieces until they are tender. Then sprinkle all with 2 level
tablespoonfuls of flour, add 2 cupfuls of milk or thin cream, and allow
this to thicken. Then sprinkle with paprika until the sauce is pink. Let
the chicken simmer slowly until the sauce penetrates the meat a little.
Serve on a platter with a garnish.
PREPARATION BY ROASTING
53. Roasting is the cookery process that is commonly employed for
preparing chickens that are of good size, as well as turkeys, ducks, and
geese. It is also followed at times for cooking guinea fowl, partridges,
pheasants, and similar small birds. As a rule, birds prepared in this
way are filled with stuffing, which may be made in so many ways that
roasted stuffed poultry makes a delightful change in the regular
routine of meals.
[Illustration: Fig. 27]
54. ROAST CHICKEN.--Roasting is the best method to employ for the
preparation of old chicken unless, of course, it is extremely old and
tough.
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