Broiled Chicken.

Singe the chicken, and split down the back, if not already prepared;
and wipe with a damp cloth. Never wash it. Season well with salt and
pepper. Take some soft butter in the right hand and rub over the bird,
letting the greater part go on the breast and legs. Dredge with flour.
Put in the double broiler, and broil over a moderate fire, having the
breast turned to the heat at first. When the chicken is a nice brown,
which will be in about fifteen minutes, place in a pan and put into a
moderate oven for twelve minutes. Place on a hot dish, season, with
salt, pepper and butter, and serve immediately. This rule is for a
chicken weighing about two and a half pounds. The chicken is improved
by serving with _maitre d' hotel_ butter or Tartare sauce.


Chicken Stew with Dumplings.

One chicken or fowl, weighing about three pounds; one table-spoonful
of butter, three of flour, one large onion, three slices of carrot,
three of turnip, three pints of boiling water and salt and pepper. Cut
the chicken in slices suitable for serving. Wash, and put in a deep
stew-pan, add the water, and set on to boil. Put the carrot, turnip
and onion, cut fine, in a sauce-pan, with the butter, and cook slowly
half an hour, stirring often; then take up the vegetables in a
strainer, place the strainer in the stew-pan with the chicken, and dip
some of the water into it. Mash the vegetables with the back of a
spoon, and rub as much as possible through the strainer. Now skim two
spoonfuls of chicken fat from the water, and put in the pan in which
the vegetables were cooked. When boiling hot, add the three table-