The International Jewish Cook Book Part 23

FRIED SPRING CHICKEN

Cut it up as for frica.s.see and see that every piece is wiped dry. Have ready heated in a spider some goose-fat or other poultry drippings.

Season each piece of chicken with salt and ground ginger, or pepper.

Roll each piece of chicken in sifted cracker or bread crumbs (which you have previously seasoned with salt). Fry in the spider, turning often, and browning evenly. You may cut up some parsley and add while frying.

If the chicken is quite large, it is better to steam it before frying.

GIBLETS

Heart, liver and gizzard const.i.tute the giblets, and to these the neck is usually added. Wash them; put them in cold water and cook until tender. This will take several hours. Serve with the chicken; or mash the liver, mince the heart and gizzard and add them to the brown sauce.

Save the stock in which they are cooked for making the sauce.

CHICKEN FRICa.s.sEE

Take a chicken, cut off the wings, legs and neck. Separate the breast from the chicken, leaving it whole. Cut the back into two pieces.

Prepare a mixture of salt, ginger and a little pepper in a saucer and dust each piece of chicken with this mixture. When you are ready to cook the chicken, take all the particles of fat you have removed from it and lay in the bottom of the kettle, also a small onion, cut up, some parsley root and celery. Lay the chicken upon this, breast first, then the leg and so on. Cover up tight and let it stew slowly on the back of the stove (or over a low gas flame), adding hot water when necessary.

Just before serving chop up some parsley, fine, and rub a teaspoon of flour in a little cold water, and add. Let it boil up once. Shake the kettle back and forth to prevent becoming lumpy. The parsley root and celery may be omitted if so desired.

Duck can be prepared in this manner.

CHICKEN WITH RICE

Joint a chicken; season with salt and ground ginger and boil with water enough to cover. Allow one-half pound of rice to one chicken. Boil this after chicken is tender. Serve together on a large platter.

CHICKEN (TURKISH STYLE)

Brown a chicken, cover with water and season, cook until tender. When chicken is tender; slash the skin of chestnuts, put them in oven and roast, then skin them, put in chicken and let come to a boil and serve with the chicken.

AMASTICH

Cook one pound of rice in a quart of stock for half an hour, stirring frequently. Then add a chicken stuffed and trussed as for roasting; cover closely and cook thoroughly. After removing the chicken, pa.s.s the liquor through a strainer, add the juice of a lemon and the beaten yolk of an egg, and pour over the bird.

CHICKEN WITH SPAGHETTI EN Ca.s.sEROLE

Prepare and truss a young chicken, as if for roasting. Put it in a ca.s.serole; and pour over it two tablespoons of olive oil, a cup of white wine, a cup of bouillon, salt and cayenne to taste, one spoon of dried mushrooms soaked in one cup of water and chopped fine, and one-half can of mushrooms. Cover tightly and simmer in the oven for about an hour, turning the chicken occasionally; add a dozen olives and a tablespoon of chicken-fat, smoothed with one tablespoon of flour, and bring to a boil.

Remove the chicken and add about a pint of boiled spaghetti to the sauce. Place the chicken on a platter, surround with the spaghetti, and serve.

STUFFED CHICKEN (TURKISH STYLE)

Steam chicken and when it is almost tender stuff it with the following: Take one-fourth pound of almonds, chopped; season with parsley, pepper and salt to taste, add one tablespoon of bread crumbs and bind this with one well-beaten egg. Put chicken in roasting-pan and roast until done.

SMOTHERED CHICKEN

Two tender chickens cut in half, split down the back; place the pieces in a colander to drain well, after having been well salted; season with pepper; grease well the bottom of a baking-pan; add one stalk finely chopped celery, onion; lay the chicken on breast, side up; sprinkle lightly with flour, fat; two cups of hot water. Have the oven very hot when putting chickens in. As soon as browned evenly, cover with a pan, fitting closely. Reduce the heat of the oven; allow to cook slowly an hour or so longer, until tender. Place on a hot platter; set in oven until sauce is made, as follows: put the pan on top of stove in which chickens were smothered; add level tablespoon of flour, thinned in cold water; add minced parsley; let this all cook two or three minutes, then add large cup of strong stock, to the chickens. Broil one can mushrooms, and pour these over chicken when ready to serve.

CHICKEN CURRY

Cut chickens in pieces for serving; dredge in flour and saute in hot fat. Cut one onion in thin pieces, add one tablespoon of curry powder, three-fourths of a tablespoon of salt and one tablespoon of wine vinegar. Add to chicken, cover with boiling water; simmer until chicken is tender. Thicken sauce and serve with steamed rice.

CHICKEN PAPRIKA WITH RICE

Cut a three and one-half pound fat chicken in pieces to serve, salt it and let stand several hours. Heat one-fourth cup of fat in an iron kettle, add one medium-sized onion, minced; fry golden brown and set aside. Fry the chicken in the fat and when nicely browned, add paprika to taste and boiling water to cover, and let simmer one hour.

Soak one cup of rice in cold water, drain, add the fried onion and one teaspoon of salt and gradually three cups of chicken broth, more if necessary. When nearly done add the chicken and finish cooking in a slow oven, one-half hour.

CHILI CON CARNE

Cut two broilers in pieces for serving. Season with salt, pepper, and dredge in flour; brown in hot fat. Parboil six large red peppers until soft, rub through a wire sieve. Chop two small onions fine, three cloves of garlic and one-fourth cup of capers. Combine, add to chicken, cover with water and cook until chicken is tender. Thicken the sauce with fat and flour melted together.

PILAF (RUSSIAN STYLE)

Follow recipe below but subst.i.tute cooked lamb for the chicken, and add chicken livers fried and cut in small pieces.

PILAF (TURKISH STYLE)

Soak one cup of rice in cold water for one hour. Pour off the water, and put the rice with two cups of soup stock and one-quarter of a white onion on to boil. Stew until the rice absorbs all the stock. Stew one-half can of tomatoes thoroughly and season with olive oil or chicken-fat, salt and pepper. Mix it with the rice.

Saute in chicken-fat to a light color, a jointed chicken slightly parboiled, or slices of cold cooked chicken or turkey. Make a depression in the rice and tomato, put in the chicken and two tablespoons of olive oil or chicken-fat, and stew all together for twenty minutes. Serve on a platter in a smooth mound, the red rice surrounding the fowl.

SPANISH PIE

Take one pint of cold chicken, duck or any poultry. Cut it into flakes and place it in a pudding dish which has been lined with a thin crust.

On the layer of meat place a layer of sweet red peppers (seeds removed), cut in slices; next, a layer of thinly sliced sausage, and so on until the dish is full. Over this pour a gla.s.s of claret into which have been rubbed two tablespoons of flour. Cover with a thin crust of pastry, and bake.

CHICKEN a LA ITALIENNE

Cut the remains of cold chicken (or turkey) into pieces about an inch long and marinate them in a bowl containing one tablespoon of olive oil; one teaspoon of tarragon vinegar or lemon juice, a few drops of onion juice, salt and pepper. At the end of half an hour sprinkle with finely chopped parsley, dip them in fritter batter, and fry in boiling fat.

Drain on a brown paper, and serve with or without tomato or brown sauce.

In some parts of Italy this dish is made of several kinds of cold meats, poultry, brains, etc. (the greater the variety the better), served on the same platter, and in Spain all kinds of cold vegetables are fried in batter and served together.

ROAST GOOSE

All goose meat tastes better if it is well rubbed with salt, ginger and a little garlic a day previous to using.