Mrs. Maclurcan's cookery book

Mode. — Peel and slice the onion very thin, place in a saucepan with a tablespoonful of butter, allow the onion to cook well ; slice the tomatoes and add to the onion, also a saltspoonful of cayenne and salt to taste ; cut the tripe into long narrow pieces, about two inches long and half an inch wide ; put in with the onion and tomatoes and allow to boil slowly for half an hour. Serve with mashed potatoes. Tripe. 263— SAVOURY TRIPE. 1 lb. tripe i teacupf ul white sauce ½ lb. butter 1 lemou (juice) Cayenne. Mode. — Put the butter into a saucepan with a saltspoonful of cayenne, squeeze in the juice of a lemon, cut the tripe into very small pieces and put also in the saucepan, allow it to cook in the butter for about half an hour ; then add the white sauce, stir it all and allow it to come to a boil. Serve on squares of hot toast with a slice of lemon. CHICKEN AND FOWL RECIPES. 264— FRICASSEE CHICKEN. 1 chicken (or remains cold Flour chicken Pepper and salt 1 pt. milk 1 onion Butter 1 teaspoonful chopped parsley. Mode. — Cut the chicken into rather small pieces, peel the onion and cut into four, put on in a saucepan with a pint of water, salt and pepper ; allow to boil for an hour, pour off nearly all the water (which will do for a little broth), and add the milk, boil for half-an-hour, thicken with a little flour, and add the parsley ; it is then ready for use. 265— STEWED CHICKEN AND RICE. Remains of cold chicken 1 piece ginger 1 onion i cupful rice Pepper and salt. Mode. — Cut up the cold chicken into pieces, slice the onion, put on to stew in about a pint of water, add the ginger, pepper and salt ; allow to stew gently for an hour ; wash the rice well and add to the chicken, allow it to simmer gently until the rice is well cooked. 266— CURRIED CHICKEN. Remains of cold chicken 1 tablespoonful chutney 1 onion 2 tablespoonfuls curry 1 apple powder ½ lemon Butter 1 tablespoonful cocoanut Cayenne and salt. Chicken and Fowl Recipes. Mode. — Slice the onion, put on in a saucepan with the butter ; when the onion is cooked add the apple cut very small, chutney, the rind of the lemon and juice, cloves, cocoanut and curry powder ; allow them to cook slowly for half an hour, if you have milk add about half a pint, if not, water will do, chop up the fowl into small pieces, put it in with the other ingredients and allow to simmer for an hour ; stir occasionally to prevent burning. Serve with boiled rice. 267— CHICKEN AND HAM PIE. 1 chicken or remains of cold Parsley one Pepper and salt 4 ozs. ham 2 hard boiled eggs. Mode. — Cut up the chicken, put it with the ham cut into rather small pieces into a saucepan with a little stock or water, put in a bunch of parsley, and pepper and salt ; allow to boil until the chicken is tender ; turn out into a pie-dish (take out the parsley), cut up the eggs each into four and lay on the top of the chicken, cover with a nice puff paste crust ; bake 'In a quick oven. 268— CHICKEN CROQUETS. Remains cold chicken 2 eggs