A few leaves sweet herbs Breadcrumbs✪ Chicken Croquettes Pepper and salt. Mod.e. — Put the flesh of the cold chicken through a mincing machine ; chop up the herbs very fine, pepper and salt ; mix all in a basin with an egg well beaten, and about a handful of fresh breadcrumbs, form into nice little rolls, dip in egg and breadcrumbs, and fry in boiling fat until a nice golden brown. Serve with chip potatoes. 269— CHICKEN CEEAM I chicken 1 egg 1 tabiespoonful butter Pepper and salt 1 cupful crearn. Chicken and Fowl Recipes. Mode. — Boil the chicken ; when boiled take off all the white flesh, mince it very finely, put it in a mortar and pound up to a cream, add the butter, pepper and salt, one egg- well beaten ; beat up the cream till quite stiff and stir it in with the chicken, put it into a mould, steam for half an hour, turn out into an entree dish. Serve at once. 270— PILLAU OF FOWL. 1 fowl 2 onions 1 lb. rice Salt 2 ozs. butter 4 ozs. butter in thin rashers 6 cloves 2 hard-boiled eggs 8 whole pepper. Mode. — Put the fowl on to boil in sufficient water to cover, with the spices tied up in a small piece of muslin, put the rice in a pan with the butter and allow it to cook ; if too dry add a little milk ; keep stiring it so that it does not burn ; take out the fowl and cut nicely into joints, put back in the water, but take out the muslin with the spices ; add the rice now to the fowl and boil for half an hour ; in the meantime cut the onions into slices, dredge a little jflour over them, fry in boiling fat, nice and brown and crisp ; dish up the fowl in a pyramid in the centre of a dish, put the rice round and garnish nicely with the onions and the hard-boiled eggs, each, cut into eight pieces. Serve very hot. 271— COUNTEY CAPTAIN. (Indian dish made with cold fowl), Eemains of cold fowl 10 Jordan almonds 3 onions \ lb. sultanas \ lb. butter Curry powder Salt and cayenne. Mode. — Slice the onions, dredge a little flour over them and fry in boiling fat uiitil nice and crisp ; cut up the fowl into neat pieces, make a paste with the butter Chicken and Fowl Recipes. and two tablespoonfuls of curry powder, smother each piece of fowl with the paste ; put a layer of the fowl in a pie-dish, then a layer of onion, a few rasins and four of the almonds chopped up very fine, then put in the remainder of the fowl, onions, rasins, almonds ; bake in a smart oven for one hour. This is a rich dish and a favourite one. Season with a little cayenne and salt 272— SPATCH COCK. 1 young chicken Pepper and salt Butter. Mode. — Clean and wash the chicken ; open down the back, press out flat with the palm of your hand ; chop ofl the legs well up to the thigh, double under the wings so that the whole is flat, spread a little butter, pepper and salt ; grill over a very clear fire until cooked ; keep turning it to prevent burning. Serve with chip potatoes. 273— CHICKEN FOE AN INVALID. 1 chicken✪ Chicken Cream J- onion 1 thin slice bacon Bunch sweet herbs

AI-modernized reading of the original text

A few leaves sweet herbs Breadcrumbs Pepper and salt. Mode. — Put the flesh of the cold chicken through a mincing machine ; chop up the herbs very fine, pepper and salt ; mix all in a basin with an egg well beaten, and about a handful of fresh breadcrumbs, form into nice little rolls, dip in egg and breadcrumbs, and fry in boiling fat until a nice golden brown. Serve with chip potatoes. 269— CHICKEN CEEAM I chicken 1 egg 1 tablespoonful butter Pepper and salt 1 cupful crearn. Chicken and Fowl Recipes. Mode. — Boil the chicken ; when boiled take off all the white flesh, mince it very finely, put it in a mortar and pound up to a cream, add the butter, pepper and salt, one egg well beaten ; beat up the cream till quite stiff and stir it in with the chicken, put it into a mould, steam for half an hour, turn out into an entree dish. Serve at once. 270— PILLAU OF FOWL. 1 fowl 2 onions 1 lb. rice Salt 2 ozs. butter 4 ozs. butter in thin rashers 6 cloves 2 hard-boiled eggs 8 whole pepper. Mode. — Put the fowl on to boil in sufficient water to cover, with the spices tied up in a small piece of muslin, put the rice in a pan with the butter and allow it to cook ; if too dry add a little milk ; keep stiring it so that it does not burn ; take out the fowl and cut nicely into joints, put back in the water, but take out the muslin with the spices ; add the rice now to the fowl and boil for half an hour ; in the meantime cut the onions into slices, dredge a little flour over them, fry in boiling fat, nice and brown and crisp ; dish up the fowl in a pyramid in the centre of a dish, put the rice round and garnish nicely with the onions and the hard-boiled eggs, each, cut into eight pieces. Serve very hot. 271— COUNTEY CAPTAIN. (Indian dish made with cold fowl), Eemains of cold fowl 10 Jordan almonds 3 onions \ lb. sultanas \ lb. butter Curry powder Salt and cayenne. Mode. — Slice the onions, dredge a little flour over them and fry in boiling fat uiitil nice and crisp ; cut up the fowl into neat pieces, make a paste with the butter Chicken and Fowl Recipes. and two tablespoonfuls of curry powder, smother each piece of fowl with the paste ; put a layer of the fowl in a pie-dish, then a layer of onion, a few rasins and four of the almonds chopped up very fine, then put in the remainder of the fowl, onions, rasins, almonds ; bake in a smart oven for one hour. This is a rich dish and a favourite one. Season with a little cayenne and salt 272— SPATCH COCK. 1 young chicken Pepper and salt Butter. Mode. — Clean and wash the chicken ; open down the back, press out flat with the palm of your hand ; chop ofl the legs well up to the thigh, double under the wings so that the whole is flat, spread a little butter, pepper and salt ; grill over a very clear fire until cooked ; keep turning it to prevent burning. Serve with chip potatoes. 273— CHICKEN FOE AN INVALID. 1 chicken J- onion 1 thin slice bacon Bunch sweet herbs

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Chicken CroquettesCurried ChickenChicken CreamPillau of FowlCountry CaptainSpatch CockChicken for an Invalid

Mrs. Maclurcan's cookery book