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tablespoon paprika
    1 cup boiling water
    Have the chicken cut up and season with the flour, salt and pepper. Brown the chicken in the fat. Remove the chicken and brown the onions in the fat remaining in the pan. Return the chicken to the pan and sprinkle with the paprika and add the water. Cover and cook over low heat 1½ hours or until chicken is tender. Serve with spaetzel ( this page ). Serves 4–6.

Chicken à la King
    4 tablespoons chicken fat
    1 cup sliced mushrooms
    4 tablespoons flour
    ½ teaspoon salt
    ⅛ teaspoon pepper
    1¾ cups chicken stock
    2 cups diced cooked chicken
    1 pimento, chopped
    2 tablespoons sherry
    Heat the fat in a saucepan; cook the mushrooms in it for 5 minutes. Stir in the flour, salt and pepper. Gradually add the stock, stirring steadily until mixture reaches the boiling point. Cook over low heat 5 minutes. Add the chicken, pimento and sherry. Heat and serve on toast or in patty shells. Serves 4.

Chicken Chow Mein
    2 tablespoons oil
    1 cup sliced onions
    1½ cups sliced celery
    1 cup sliced mushrooms
    2 cups chicken stock
    3 tablespoons soy sauce
    3 cups cooked chicken, cut in strips
    1½ tablespoons cornstarch
    ½ cup minced scallions
    Chow Mein noodles
    Boiled white rice
    Heat the oil in a saucepan; cook the onions, celery and mushrooms in it for 3 minutes. Add 1 cup of the stock, the soy sauce and chicken. Cook 5 minutes. Mix the cornstarch with the remaining stock and stir into the chicken mixture until thickened. Add the scallions. Arrange mixture over the noodles, which have been crisped in the oven. Serve with rice as a side dish. Serves 6.

Chicken Cantonese
    4 tablespoons fat
    4 tablespoons flour
    3 cups chicken stock
    3 cups diced chicken
    1 cup water chestnuts, sliced
    1 cup bamboo shoots, sliced
    ½ cup bean sprouts
    ½ cup sliced scallions
    ½ teaspoon pepper
    Boiled white rice
    Heat the fat and stir in the flour. Gradually add the stock, stirring constantly until mixture reaches the boiling point. Add the chicken, water chestnuts, bamboo shoots, bean sprouts, scallions and pepper. Cook over low heat 20 minutes. Taste to correct seasoning and serve on rice. Serves 6.

Fricassee of Giblets
    2 pounds mixed giblets
    4 tablespoons chicken fat
    1 cup diced onions
    2 tablespoons flour
    4 cups boiling water
    3 teaspoons salt
    ½ teaspoon pepper
    ½ teaspoon garlic powder
    ¾ pound ground beef
    2 tablespoons cold water
    ¾ cup raw rice
    Buy necks, gizzards, livers, wings and feet. Wash them thoroughly and remove the heavy skin from the feet.
    Heat the chicken fat in a saucepan and brown the onions in it. Add the giblets and let them brown for 5 minutes. Sprinkle with the flour and add the boiling water, 2 teaspoons salt, ¼ teaspoon pepper and ¼ teaspoon garlic powder. Cover and cook over low heat 1 hour.
    Mix the beef, cold water and remaining salt, pepper and garlic powder together. Shape into balls; add to the giblets with the rice. Cook 20 minutes. Serves 6.

Noodle-Stuffed Duck
    6-pound duck
    3 teaspoons salt
    ¾ teaspoon pepper
    1 teaspoon paprika
    ½ teaspoon garlic powder
    ¾ cup diced onions
    ½ pound mushrooms, chopped
    4 tablespoons chicken fat
    2 tablespoons chopped parsley
    3 cups cooked medium noodles
    2 eggs, beaten
    Singe the duck to remove pin feathers; wash and dry. Sprinkle inside and out with 2 teaspoons salt, ½ teaspoon pepper, the paprika and garlic powder. Grind or chop the liver, gizzard and heart.
    Cook the onions and mushrooms in the fat for 5 minutes. Add the ground giblets and cook 5 minutes longer. Remove from heat. Add the parsley, noodles, eggs and remaining salt and pepper. Mix lightly, then stuff the duck. Sew the opening or fasten with skewers. Place on a rack in a roasting pan.
    Roast in a 375° oven 2½ hours, or until the duck is tender and brown. Turn duck twice during the roasting time. Serves 4.

Duck with Orange Sauce
    1 5–6-pound duck
    2 teaspoons salt
    ¼ teaspoon pepper
    3 tablespoons flour
    2 cups orange juice
    2 tablespoons lemon juice
    ½