MY CHICKEN DINNER.

Hawera Star, Volume XLV, 26 September 1925, Page 17

MY CHICKEN DINNER.

•SIMPLE AND APPETISING. A fowl boiled may be—and often is a fowl spoiled. . • Yet tliis method can he highly suecessful. This applies to the spring chicken for the invalid, and the two-year-old matron for the family repast. We put our fowl—unstuffed —(says ‘‘An Old Maid” in an exchange) into a pan of clear, cold water; it lies on a bed of four skewers, placed, for its reception in the pot. Slightly salted breast cf pork is put in with the chicken. It is cut into dice, and for the matron we like a pound; a- small bird needs less, in proportion -to its size. White pepper and one onion are the only flavourings. We take note of the time when, the water begins to simmer; actual boiling is an unpardonable tiling. A little spring chicken is done in just over half an hour. A fowl frankly labelled “boilin'.-;” may need <X) minutes, or even more. Complications can arise with the pork —but not if forethought is displayed by tli? cook. You must cut your pork according to your fowl, and mishaps will not occur. " With the spring chicken the dice must be small. With the older bird larger pieces are the rule; tliDy can- then be dished the one with th > other.

Our fowl is put on a good-sized platter. White sauce is poured al] about it. and the pork is becomingly arranged. Lemon rings are the garnish, and boiled ce’ery when in season certainly appears. It all sounds extremely simple. It is. And so . good that, this is my favourite “boiling” way.