Put the potatoes . pared, into a saucepan, cover them with cold water, and bringing them quickly to the boiling point over a brisk fire, throw in the salt. Boil them now rapidly until they begin to break on the surfaces when they will be half cooked, and the water should be strained carefully off them, the saucepan closely covered, and drawn to the side of the fire, that they may finish cooking in their own steam. When a skewer will go into them readily, set the potatoes for a moment, with the saucepan uncovered, full over the fire, that the dampness of the steam may dry off, and while hot mash them finely, adding the cream, pepper and butter, after which again cover them closely in order that they may keep hot while the sausages are being prepared. Prick through the skin of the sausages now with a forl^ in various places that they may not burst with the steam that will be generated in them under the action of heat, and placing them in a cold frying pan, put them over a moderate fire, that the fat may draw out in which to cook them, and fry for ten minutes. Take up then the potatoes and fill them into the bot- tom of a small hot platter^ and smooth them down with a knife blade that has been dipped in milk, to a flat bed about an inch in thickness, and across this bed arrange the sausage lengths at regular intervals. Notes. — If the gravy from the pan is used at all it must be served by itself in a gravy boat. FRIED CHICKEN WITH CHIVES. 69 - • • • • ' liiver and Bacon. — One-half pound of calf's liver, one-half pound of bacon, one-half ounce of flour, one- half pint of second stock, one dessert spoonful of mush- room catsup, six drops of caramel, one saltspoonful of salt, one-half teaspoonful of pepper. Having been very carefully washed, the liver must be cut into thin slices and dried in a towel. Next slice the bacon thinly and cut off the rind, when it must be put into a frying pan, placed over a moderate fire, and cooked for five minutes, turning it once meantime. Take the bacon now from the pan, arrange it upon a hot platter and place in the warming oven to prevent its cooling. In the ^ease drawn from the bacon, put then the slices of liver and fry for ten minutes, turning them once while frying. Remove the liver from the frying-pan to the platter containing the bacon, and stir into the pan the flour into which stir the stock also, when the flour has become well saturated with the grease and browned. Stir this mixture until it boils, when the catsup, pep* per, salt and caramel must be added, and the whole poured over the liver and bacon. Note. — Sheep's liver may be used for this dish, but when it is used it should be par-boiled before frying. Fried Chicken ixrith Chives.— One young fowl, two dozen chives, two ounces of flour, two ounces of but- ter, one-half teaspoonful of salt, one-half teaspoonful of white pepper✪ Fried Chicken with Chives. First prepare the chives by cleaning and cutting the green tops into thin rings, throw them then into boiling water to soak for five minutes, and while they are soak* ,70 MEATS. ing, joint the chicken and wash it lightly in cold water. Season the flour with the pepper and salt, and dip into it each piece of the fowl, and throw them into hot clarified fat, letting them fry for ten minutes. While the fowl is ' frying remove the chives from the boiling water and dry .them in a towel. Melt now in a frying pan the butter, .and fry in it the chives taking care that they do not bum, then removing the joints of chicken from the fat, drain them for a moment upon a sheet of kitchen paper when they must be placed upon a hot platter and the chives distributed over them. MEATS— SIXTH DIVISION. GAME.

AI-modernized reading of the original text

Put the potatoes . pared, into a saucepan, cover them with cold water, and bringing them quickly to the boiling point over a brisk fire, throw in the salt. Boil them now rapidly until they begin to break on the surfaces when they will be half cooked, and the water should be strained carefully off them, the saucepan closely covered, and drawn to the side of the fire, that they may finish cooking in their own steam. When a skewer will go into them readily, set the potatoes for a moment, with the saucepan uncovered, full over the fire, that the dampness of the steam may dry off, and while hot mash them finely, adding the cream, pepper and butter, after which again cover them closely in order that they may keep hot while the sausages are being prepared. Prick through the skin of the sausages now with a forl^ in various places that they may not burst with the steam that will be generated in them under the action of heat, and placing them in a cold frying pan, put them over a moderate fire, that the fat may draw out in which to cook them, and fry for ten minutes. Take up then the potatoes and fill them into the bottom of a small hot platter and smooth them down with a knife blade that has been dipped in milk, to a flat bed about an inch in thickness, and across this bed arrange the sausage lengths at regular intervals. Notes. — If the gravy from the pan is used at all it must be served by itself in a gravy boat. FRIED CHICKEN WITH CHIVES. 69 - • • • • ' liiver and Bacon. — One-half pound of calf's liver, one-half pound of bacon, one-half ounce of flour, onehalf pint of second stock, one dessert spoonful of mushroom catsup, six drops of caramel, one saltspoonful of salt, one-half teaspoonful of pepper. Having been very carefully washed, the liver must be cut into thin slices and dried in a towel. Next slice the bacon thinly and cut off the rind, when it must be put into a frying pan, placed over a moderate fire, and cooked for five minutes, turning it once meantime. Take the bacon now from the pan, arrange it upon a hot platterand place in the warming oven to prevent its cooling. In the grease drawn from the bacon, put then the slices of liver and fry for ten minutes, turning them once while frying. Remove the liver from the frying-pan to the platter containing the bacon, and stir into the pan the flour into which stir the stock also, when the flour has become well saturated with the grease and browned. Stir this mixture until it boils, when the catsup, pep* per, salt and caramel must be added, and the whole poured over the liver and bacon. Note. — Sheep's liver may be used for this dish, but when it is used it should be par-boiled before frying. Fried Chicken ixrith Chives.— One young fowl, two dozen chives, two ounces of flour, two ounces of butter, one-half teaspoonful of salt, one-half teaspoonful of white pepper. First prepare the chives by cleaning and cutting the green tops into thin rings, throw them then into boiling water to soak for five minutes, and while they are soak ,70 MEATS. ing, joint the chicken and wash it lightly in cold water. Season the flour with the pepper and salt, and dip into it each piece of the fowl, and throw them into hot clarified fat, letting them fry for ten minutes. While the fowl is ' frying remove the chives from the boiling water and dry .them in a towel. Melt now in a frying pan the butter, .and fry in it the chives taking care that they do not bum, then removing the joints of chicken from the fat, drain them for a moment upon a sheet of kitchen paper when they must be placed upon a hot platter and the chives distributed over them. MEATS— SIXTH DIVISION. GAME.

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Fried Chicken with Chives

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