Boil neck, gizzard and wing tips together until tender. Pour off excess of fat in pan in which poultry has been roasted; add enough stock from the gizzard and neck to make 3 cups of gravy. Chop gizzard, liver and heart and add; add 1 teaspoon finely cut onion, 1 teaspoon salt, 1/8 teaspoon pepper, 2 tablespoons flour mixed with a little cold water and boil 3 minutes.
FRIED CHICKEN
Singe, wash and clean chicken; cut into pieces as follows; two second joints, two drumsticks, two wings, breast cut into two pieces, backbone cut into four pieces. Wipe with piece of cheesecloth; season with salt and pepper and dredge in flour. Put into hot frying pan with 2 tablespoons bacon drippings or b.u.t.ter and brown quickly. Add a little water, cover, reduce heat and cook slowly until tender. Remove chicken; mix 1 tablespoon flour with whatever gravy or fat is in pan; add 1 cup cold milk; boil until thick. This gravy should be rich cream color.
FRICa.s.sEE OF CHICKEN
Prepare and cut up as for fried chicken. Pat into saucepan with just enough boiling water to cover; add teaspoon salt, 1/8 teaspoon pepper and, if desired, 1 teaspoon onion juice. Boil slowly 2 hours or until tender; add water from time to time, as it boils away. When finished there should be 2 cups of stock. Thicken with 1 tablespoon flour mixed with little cold water and add 1 tablespoon finely chopped parsley.
Serve in border of hot boiled rice.
CHICKEN PIE
Singe, draw and clean a 4-lb. chicken. Disjoint, cut breast into four pieces, cut second joints and legs apart. Save neck, wing tips, heart, gizzard and liver for soup. Put on the rest with enough boiling water to cover; cook slowly 2 hours.
Add 1 quart washed, pared and diced white potatoes. Cook 20 minutes or until tender. Add 1/2 tablespoon salt, 1/4 teaspoon pepper, 1 tablespoon chopped parsley and 2 tablespoons flour mixed with little cold water. Boil 3 minutes. Pour all into dish and cover with pastry.
Bake 20 minutes in a moderate oven.
PASTRY
Sift together 1 cup flour, 2 teaspoons Dr. Price"s Baking Powder, 1 teaspoon salt; rub in very lightly 4 tablespoons shortening; add just enough cold water to make stiff dough. Roll out on floured board and cover top of pie.
ROAST GOOSE, BREAD AND APPLE DRESSING
Wipe inside with damp cloth, and season with salt and pepper; put in dressing and sew up. Push back skin and cut off neck. In the skin put 2 apples, which have been pared, quartered and cored; tie the skin.
Put in pan breastbone up; dust with salt, pepper and flour. Place in hot oven; when seared, baste with 2 cups cold water; turn breast side down and roast two hours, basting three or four times with cold water.
Ten minutes before serving turn breast side up. Remove fat and make gravy as directed for Roast Poultry.
DRESSING
1 tablespoon drippings or b.u.t.ter 2 tablespoons chopped onions 1 quart finely chopped apples 4 cups stale bread crumbs 2 tablespoons chopped parsley 1 teaspoon salt 1/2 teaspoon grated nutmeg 1/8 teaspoon pepper 1/8 teaspoon paprika 1 egg
Put drippings and onion into frying pan, cook a few minutes and add apples. Cover bread with cold water a few minutes, drain and press out all water. Put into pan, add seasoning and beaten egg; mix well until thoroughly cooked.
FISH, MEAT AND VEGETABLE SAUCES
THIN CREAM SAUCE
1 tablespoon b.u.t.ter 1 tablespoon flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Melt b.u.t.ter in saucepan, add flour and mix well; add cold milk slowly, stirring until smooth and creamy; add seasoning and boil about 3 minutes.
THICK CREAM SAUCE
2 tablespoons b.u.t.ter 2-1/2 tablespoons flour 1 cup milk or cream 1/2 teaspoon salt 1/8 teaspoon white pepper
Make as directed for Thin Cream Sauce.
EGG SAUCE (For Fish)
1 cup white sauce 2 chopped hard boiled eggs 1 tablespoon chopped parsley 1 teaspoon lemon juice or vinegar
Add eggs and parsley and lemon juice to white sauce after removing from fire.
CURRANT JELLY SAUCE
1/2 gla.s.s currant jelly 1 cup hot brown sauce
Melt jelly over slow fire. Add brown sauce; stir well and simmer one minute.
BROWN SAUCE OR GRAVY
1 tablespoon b.u.t.ter or fat in which meat was cooked 1 tablespoon flour 1 cup beef stock or boiling water salt pepper
Brown fat in saucepan; add flour and brown; add liquid and stir until smooth and thick. Season to taste and simmer 5 minutes.
HOLLANDAISE SAUCE
1/2 cup b.u.t.ter 2 beaten egg yolks 1 tablespoon lemon juice salt cayenne 1/2 cup boiling water
Cream b.u.t.ter; add gradually stirring well egg yolks, lemon juice and seasoning. Add boiling water slowly. Stir over boiling water until thick. Serve immediately.
SAUCE TARTARE
Make 1 cup mayonnaise page 42. Chop very fine 1 tablespoon each capers, olives, pickles and parsley. Press in cloth until dry. Add to mayonnaise just before serving.
MAITRE D"HOTEL b.u.t.tER
2 tablespoons b.u.t.ter 1/2 teaspoon salt 1/8 teaspoon white pepper 1 tablespoon lemon juice 1 tablespoon chopped parsley
Cream b.u.t.ter; add gradually seasoning, lemon juice, parsley and keep cold until served.