Dressing for Chicken or Beef

Boil potatoes, mash as for the table except less moist, stuff the chicken or roast with this, and bake as ordinarily; for ducks add onions chopped fine; if you wish the bread dressing too, it may be laid in the corner of the pan.

Put skillet on the stove with about one-half tablespoon each of lard and butter, when hot lay in chicken, sprinkle over with flour, salt and pepper, place lid on skillet, and cook over a moderate fire; when a slight turn the chicken and sprinkle flour, salt and pepper over the top as at first, and if necessary add more lard and butter, cook slowly until done; make gravy just the same as for baked chicken. As a general rule half an hour is long enough to fry spring.

To make rich and nice gravy without cream, take the yolk of an egg, beat up light, strain and stir slowly into the gravy after the flour and milk have been stirred in and thoroughly cooked; as soon as it boils up the gravy is done, and should be removed from the stove. All gravies need to be stirred well and thoroughly cooked over a moderate fire.