_Ingredients._—½ fowl, or the inferior joints of a whole one; 1 quart
of water, 1 blade of mace, ½ onion, a small bunch of sweet herbs, salt
to taste, 10 peppercorns. _Mode._—An old fowl not suitable for eating
may be converted into very good broth; or, if a young one be used, the
inferior joints may be put in the broth, and the best pieces reserved
for dressing in some other manner. Put the fowl into a saucepan, stew
all the ingredients, and simmer gently for 1½ hour, carefully skimming
the broth well. When done, strain, and put by in a cool place until
wanted; then take all the fat off the top, warm up as much as may be
required, and serve. This broth is, of course, only for those invalids
whose stomachs are strong enough to digest it, with a flavouring of
herbs, &c. It may be made in the same manner as beef tea, with water
and salt only, but the preparation will be but tasteless and insipid.
When the invalid cannot digest this chicken broth with the flavouring,
we would recommend plain beef tea in preference to plain chicken tea,
which it would be without the addition of herbs, onions, &c. _Time._—1½
hour. _Sufficient_ to make rather more than 1 pint of broth.
CHICKEN, Curried.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast fowls,
2 large onions, 1 apple, 2 oz. of butter, 1 dessertspoonful of
curry-powder, 1 teaspoonful of flour, ½ pint of gravy, 1 tablespoonful
of lemon-juice. _Mode._—Slice the onions, peel, core, and chop the
apple, and cut the fowl into neat joints; fry these in the butter
of a nice brown, then add the curry-powder, flour, and gravy, and
stew for about 20 minutes. Put in the lemon-juice, and serve with
boiled rice, either placed in a ridge round the dish or separately.
Two or three shalots or a little garlic may be added, if approved.
_Time._—Altogether, ½ hour. _Average cost_, exclusive of the cold fowl,
6_d._ _Seasonable_ in the winter.
CHICKEN CUTLETS (an Entrée).
_Ingredients._—2 chickens; seasoning to taste of salt, white pepper,
and cayenne; 2 blades of pounded mace, egg and bread-crumbs, clarified
butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of
mushroom ketchup, thickening of butter and flour, 1 egg. _Mode._—Remove
the breast and leg-bones of the chickens; cut the meat into neat
pieces after having skinned it, and season the cutlets with pepper,
salt, pounded mace, and cayenne. Put the bones, trimmings, &c., into a
stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in
the above proportion; stew gently for 1½ hour, and strain the gravy.
Thicken it with butter and flour, add the ketchup and 1 egg well
beaten; stir it over the fire, and bring it to the simmering-point,
but do not allow it to boil. In the mean time, egg and bread-crumb the
cutlets, and give them a few drops of clarified butter; fry them a
delicate brown, occasionally turning them; arrange them pyramidically
on the dish, and pour over them the sauce. _Time._—10 minutes to fry
the cutlets. _Average cost_, 2_s._ each. _Sufficient_ for an entrée.
_Seasonable_ from April to July.
CHICKEN CUTLETS, French.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast or boiled
fowl, fried bread, clarified butter, the yolk of 1 egg, bread-crumbs,
½ teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to
taste. For sauce,—1 oz. of butter, 2 minced shalots, a few slices of
carrot, a small bunch of savoury herbs, including parsley, 1 blade of
pounded mace, 6 peppercorns, ½ pint of gravy. _Mode._—Cut the fowls
into as many nice cutlets as possible; take a corresponding number of
sippets about the same size, all cut one shape; fry them a pale brown,
put them before the fire, then dip the cutlets into clarified butter
mixed with the yolk of an egg, cover with bread-crumbs seasoned in the
above proportion, with lemon-peel, mace, salt, and cayenne; fry them
for about 5 minutes, put each piece on one of the sippets, pile them
high in the dish, and serve with the following sauce, which should be
made ready for the cutlets. Put the butter into a stewpan, add the
shalots, carrot, herbs, mace, and peppercorns; fry for 10 minutes, or
rather longer; pour in ½ pint of good gravy, made of the chicken-bones;
stew gently for 20 minutes, strain it, and serve. _Time._—5 minutes
to fry the cutlets; 35 minutes to make the gravy. _Average cost_,
exclusive of the chicken, 9_d._ _Seasonable_ from April to July.
CHICKEN, Fricasseed (an Entrée).
_Ingredients._—2 small fowls or 1 large one, 3 oz. of butter, a bunch
of parsley and green onions, 1 clove, 2 blades of mace, 1 shalot, 1
bay-leaf, salt and white pepper to taste, ¼ pint of cream, the yolks
of 3 eggs. _Mode._—Choose a couple of fat plump chickens, and, after
drawing, singeing, and washing them, skin, and carve them into joints;
blanch these in boiling water for 2 or 3 minutes, take them out, and
immerse them in cold water to render them white. Put the trimmings,
with the necks and legs, into a stewpan; add the parsley, onions,
clove, mace, shalot, bay-leaf, and a seasoning of pepper and salt;
pour to these the water that the chickens were blanched in, and simmer
gently for rather more than 1 hour. Have ready another stewpan; put in
the joints of fowl, with the above proportion of butter; dredge them
with flour, let them get hot, but do not brown them much; then moisten
the fricassee with the gravy made from the trimmings, &c., and stew
very gently for ½ hour. Lift the fowl into another stewpan, skim the
sauce, reduce it quickly over the fire by letting it boil fast, and
strain it over them. Add the cream, and a seasoning of pounded mace
and cayenne; let it boil up, and when ready to serve, stir to it the
well-beaten yolks of 3 eggs; these should not be put in till the last
moment, and the sauce should be made _hot_, but must _not boil_, or
it will instantly curdle. A few button-mushrooms stewed with the fowl
are by many persons considered an improvement. _Time._—1 hour to make
the gravy, ½ hour to simmer the fowl. _Average cost_, 5_s._ the pair.
_Sufficient._—1 large fowl for 1 entrée. _Seasonable_ at any time.
CHICKEN (or Fowl) PATTIES.
[COLD MEAT COOKERY.] _Ingredients._—The remains of cold roast chicken
or fowl; to every ¼ lb. of meat allow 2 oz. of ham, 3 tablespoonfuls
of cream, 2 tablespoonfuls of veal gravy, ½ teaspoonful of minced
lemon-peel; cayenne, salt, and pepper to taste; 1 tablespoonful of
lemon-juice, 1 oz. of butter rolled in flour, puff paste. _Mode._—Mince
very small the white meat from a cold roast fowl, after removing
all the skin; weigh it, and to every ¼ lb. of meat allow the above
proportion of minced ham. Put these into a stewpan with the remaining
ingredients, stir over the fire for 10 minutes or ¼ hour, taking care
that the mixture does not burn. Roll out some puff paste about ¼ inch
in thickness, line the patty-pans with this, put upon each a small
piece of bread, and cover with another layer of paste; brush over with
the yolk of an egg, and bake in a brisk oven for about ¼ hour. When
done, cut a round piece out of the top, and, with a small spoon, take
out the bread (be particular in not breaking the outside border of
the crust), and fill the patties with the mixture. _Time._—¼ hour to
prepare the meat; not quite ¼ hour to bake the crust. _Seasonable_ at
any time.
CHICKEN (or Fowl) PIE.
_Ingredients._—2 small fowls or 1 large one, white pepper and salt to
taste, ½ teaspoonful of grated nutmeg, ½ teaspoonful of pounded mace,
forcemeat, a few slices of ham, 3 hard-boiled eggs, ½ pint of water,
puff crust. _Mode._—Skin and cut up the fowls into joints, and put the
neck, leg, and backbones in a stewpan, with a little water, an onion, a
bunch of savoury herbs, and a blade of mace; let these stew for about
an hour, and, when done, strain off the liquor: this is for gravy, Put
a layer of fowl at the bottom of a pie-dish, then a layer of ham, then
one of forcemeat and hard-boiled eggs cut in rings; between the layers
put a seasoning of pounded mace, nutmeg, pepper, and salt. Proceed in
this manner until the dish is full, and pour in about ½ pint of water;
border the edge of the dish with puff crust, put on the cover, ornament
the top, and glaze it by brushing over it the yolk of an egg. Bake
from 1¼ to 1½ hour, should the pie be very large, and, when done, pour
in at the top the gravy made from the bones. If to be eaten cold, and
wished particularly nice, the joints of the fowls should be boned, and
placed in the dish with alternate layers of forcemeat; sausage-meat
may also be substituted for the forcemeat, and is now very much used.
When the chickens are boned, and mixed with sausage-meat, the pie will
take about 2 hours to bake. It should be covered with a piece of paper
when about half-done, to prevent the paste being dried up or scorched.
_Time._—For a pie with unboned meat, 1¼ to 1½ hour; with boned meat
and sausage or forcemeat, 1½ to 2 hours. _Average cost_, with 2 fowls,
6_s._ 6_d._ _Sufficient_ for 6 or 7 persons. _Seasonable_ at any time.
CHICKEN, Potted (a Luncheon or Breakfast Dish).
_Ingredients._—The remains of cold roast chicken; to every lb. of
meat allow ¼ lb. of fresh butter, salt and cayenne to taste, 1
teaspoonful of pounded mace, ½ small nutmeg. _Mode._—Strip the meat
from the bones of cold roast fowl; when it is freed from gristle and
skin, weigh it, and to every lb. of meat allow the above proportion of
butter, seasoning, and spices. Cut the meat into small pieces, pound
it well with the fresh butter, sprinkle in the spices gradually, and
keep pounding until reduced to a perfectly smooth paste. Put it into
potting-pots for use, and cover it with clarified butter, about ¼ inch
in thickness, and, if to be kept for some time, tie over a bladder: 2
or 3 slices of ham, minced and pounded with the above ingredients, will
be found an improvement. It should be kept in a dry place. _Seasonable_
at any time.
CHICKEN (or Fowl) SALAD.
_Ingredients._—The remains of cold roast or boiled chicken, 2 lettuces,
a little endive, 1 cucumber, a few slices of boiled beetroot,
salad-dressing. _Mode._—Trim neatly the remains of the chicken; wash,
dry, and slice the lettuces, and place in the middle of a dish; put
the pieces of fowl on the top, and pour the salad-dressing over them.
Garnish the edge of the salad with hard-boiled eggs cut in rings,
sliced cucumber, and boiled beetroot cut in slices. Instead of cutting
the eggs in rings, the yolks may be rubbed through a hair sieve, and
the whites chopped very finely, and arranged on the salad in small
bunches, yellow and white alternately. This should not be made long
before it is wanted for table. _Average cost_, exclusive of the cold
chicken, 8_d._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any
time.