1 good-sized chicken
2 tsp. salt
1/4 tsp. pepper
1 c. small mushrooms
1/4 c. chopped pimiento
3 Tb. flour
1 c. thin cream
Clean, dress, and cut up the chicken. Place the pieces into a saucepan,
and cover with boiling water. Add the salt and the pepper, and allow to
come to the boiling point. Remove the scum and simmer the chicken slowly
until it is tender. Remove the chicken from the liquid, take the meat
from the bones, and cut it into small pieces. Add to these the mushrooms
and chopped pimiento. Reduce the stock to 1 cupful and thicken it with
the flour added to the thin cream. Cook until the sauce is thickened.
Then add to it the chopped chicken with the other ingredients. Heat all
thoroughly and serve on toast points or in timbale cases, the making of
which is explained in _Meat_, Part 2.
71. COOKING OF GIBLETS.--As has been pointed out, the giblets--that is,
the liver, heart, and gizzard of all kinds of fowl--are used in gravy
making and as an ingredient for stuffing. When poultry is stewed, as in
making stewed chicken, it is not uncommon to cook the giblets with the
pieces of chicken. The gizzard and heart especially require long, slow
cooking to make them tender enough to be eaten. Therefore, when poultry
is broiled, fried, or roasted, some other cookery method must be
resorted to, as these processes are too rigid for the preparation of
giblets. In such cases, the best plan is to cook them in water until
they are tender and then sauté them in butter. When cooked in this way,
they may be served with the poultry, for to many persons they are very
palatable.