ROAST GOOSE.
No fat save its own is needed in basting a goose, which, if large,
requires two hours to roast. Skim off as much fat as possible before
making the gravy, as it has a strong taste.
BIRDS.
Small birds may simply be washed and wiped dry, tied firmly, and roasted
twenty minutes, dredging with flour, basting with butter and water, and
adding a little currant jelly or wine to the gravy. They may be served on
toast.
FRIED CHICKEN.
Cut the chicken into nice pieces for serving. Roll in flour, or, if
preferred, in beaten egg and crumbs. Heat a cupful of nice dripping or
lard; add a teaspoonful of salt and a saltspoonful of pepper; lay in the
pieces, and fry brown on each side, allowing not less than twenty minutes
for the thickest pieces and ten for the thin ones. Lay on a hot platter,
and make a gravy by adding one tablespoonful of flour to the fat, stirring
smooth, and adding slowly one cupful of boiling water or stock. Strain
over the chicken. Milk or cream is often used instead of water.
BROWN FRICASSEE.
Fry one or two chickens as above, using only flour to roll them in. Three
or four slices of salt pork may be used, cutting them in bits, and frying
brown, before putting in the chicken. When fried, lay the pieces in a
saucepan, and cover with warm water, adding one teaspoonful of salt and a
saltspoonful of pepper.
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