ased to bleed,
before picking put it into cold water, in a vessel large enough to
completely cover it. Then take out and soak in boiling water for a few
minutes. Pick it, being careful to take out all the small feathers. When
cleaning the inside of poultry or game be sure not to break the gall
bladder, for it will give a bitter taste to the meat. Be equally careful
not to tear the intestines near the gizzard, as it will make the inside
dirty and spoil the whole bird.

POULTRY AND POULTRY DRESSINGS

~BOHEMIAN CHICKEN~--Select a young and tender chicken and prepare as for
frying or broiling. Place in a frying pan a pat of butter and place on
the fire. Beat to a smooth, thin batter two eggs, three spoonfuls of
milk and a little flour, season, dip each piece of the chicken in this
batter and fry a rich brown in the heated butter.

~CHICKEN A LA TARTARE~--Have a chicken dressed and split down the back;
it should not weigh over two and a half pounds. Put one quarter cup of
butter in a frying pan with a teaspoon of finely minced parsley, half a
teaspoon of salt and a little pepper. Brown each half of the chicken in
the butter and on both sides. Take up the chicken, brush the inside over
with an egg beaten with one tablespoon of cold water, lay in a dripping
pan and dust over the egg half a cup of fine bread crumbs mixed with the
same amount of minced cooked ham. Set in a hot oven and finish cooking.
Serve on a hot dish with sauce tartare. The chicken will cook best if
laid in a wire broiler resting on the dripping pan.

~CHICKEN BROILED IN PAPER~--Split a chicken and let it soak for two
hours in oil mixed with parsley, sliced onion, cloves, salt and pepper.
Put each half in papers, enclosing all the seasoning and broil over a
very slow fire. When done take off the paper, bacon, etc., and serve
with sauce a la ravigotte.

~CHICKEN CROQUETTES~--Stir a pint of fine chopped chicken into a cup and
a quarter of sauce made of one-third cup of flour, three tablespoons of
butter, a cup of chicken stock and one-fourth cup of cream, season with
a few drops of onion juice, a teaspoon of lemon, one teaspoonful celery
salt and pepper. When thoroughly chilled form into cylindrical shapes,
roll in egg and bread crumbs and fry in deep fat. Serve surrounded with
peas and figures stamped upon cooked slices of carrot. Season with salt,
paprika and butter.

~CHICKEN CROQUETTES~--Take two chickens weighing about two pounds eac