A Book of Cooking and Pastry: A Collection of Original Receipts Gathered ...

add a few ounces of well soaked isinglass and boil half hour. Taste for seasoning. Use six sliced lemons, half pint of vinegar, one pint of sour wine and six whole beaten eggs, shell and yelk; beat this up before pouring in the jelly; then boil and skim as the scum rises. Boil slowly for twenty-five minutes, then pour into a flannel jelly bag; run through until clear as sirup. If not dark enough, use sugar coloring. TO DECORATE A TURKEY IN JELLY. After the turkey, fish and tongue is cold, take a tin mould large enough to hold what you want to make; cover the bottom a quarter inch thick with liquid jelly and set on ice to cool. Cut up some raw vegetables, such as carrots, red and white beets, in different designs, names or monograms, and lay them in the jelly in the bottom of the dish; pour over a little liquid jelly to make the design stick; pour over another quarter of an inch of jelly and cool. When cold, lay in your turkey, whole or in slices, and fill up the remaining space with jelly. These dishes can be made several days before using. Chicken, tongue, or any game is made the same way. SPRING CHICKEN, Asparagus, Cream Gravy. Two good sized chickens cut in two; boil the first wing joint, neck, giblet, with salt, pepper, and one lemon in water until soft and about one quart of stock is left, add one pint of hot water, lay in the chicken and cook until tender. Boil four bunches of asparagus in salt water; when tender, lay aside. When the chicken is done, taste for seasoning and make of the stock a cream sauce by adding half pint cream; add the asparagus and boil up. Lay the chicken on a platter, around it the asparagus and over all the sauce. Serve with toast. CHICKEN, with Mushroom Sauce. Fry the chicken brown in butter; when done, pour over one pint of water; let it simmer until done, strain [45] the gravy and make brown mushroom sauce, for which brown the flour in the butter, add the gravy, a little water and last the mushrooms; season to taste; strain and finish with the yelk of an egg. Serve hot with pieces of piecrust. CHICKEN PIES. , The foregoing filled in pie crust and baked in the oven will make chicken pie, or keep out the gravy, line your pan with crust, lay in the chicken, cover with crust, and bake quickly; then pour in the gravy through a hole in the top crust. A meat pie made in this way is always flakey. MAYONNAISE OF CHICKEN. Cook the chicken tender in hot water, salt, pepper and a few herbs; let cool; cut the meat in pieces; lay them in a sauce for five hours made of five spoonfuls of oil, three of vinegar, salt and pepper; make a rather stiff mayonnaise and arrange the pieces of chicken in the shape of a pyramid; smooth over with mayonnaise and decorate. SPRING CHICKEN, in Jelly. Cook chicken tender in butter, seasoning and a very little water, cut in four pieces. Prepare nice meat jelly and put each piece in a separate mould and pour jelly over it. Serve with lettuce. PIGEON PIE. Take half dozen squabs or young pigeons; clean well, cut in two, boil soft in water, salt and pepper; when done, drain off the juice and set aside. Prepare some pie crust, line the dish, lay in the pigeon, cover up with crust, cut hole in the center and bake quickly. Finish the sauce and pour in when baked. Serve. FRICASSEE OF YOUNG GOOSE. Clean and cut up a young goose, fry the breast brown in butter, then pour in some water; put in the balance [46] of the goose and simmer until tender. Out of the gravy make brown sauce, and serve with small baked potatoes. ROLLED YOUNG GOOSE. Bone a young goose, make a stuffing after any receipt preferred, lay the goose flat, sprinkle with pepper and salt, spread the stuffing on the inside, roll, and bake in oven. Serve with baked apples. TAME DUCK ROASTED.