Mode. — Out off the wings, pinions, drumsticks, bacon and part of the back ; put on to boil with the onion and herbs for one hour in a pint of water ; if you have any stock it will do better than water, strain ; put the chicken you have left (cut into very neat pieces) into the gravy and allow to simmer very gently for an hour (allow the gravy to get cold before you put the chicken in or it will be tough) ; add about a tablespoonful of sherry, and salt to taste. The gravy can be thickened if preferred. 274— CHICKEN FEICADEL. 1 chicken ^ teaspoonful pepper 2 slices bread 1 teaspoonful fresh mustard 4 eggs 1 dessertspoonful butter 1 teaspoonful salt 1 dessertspoonful Worces- tershire sauc✪ Chicken Fricadele. Cfidcken and Fowl Recipes. Mode. — Cut away all the flesh from the chicken, and put the bones on in half a pint of water with a little salt, and allow them to simmer for an hour ; put the flesh through a mincing machine, soak the bread in milk, squeeze it out and mix with the minced chicken, add also the four eggs well beaten, salt, pepper, mustard and butter✪ Chicken Bake ; now pour over all the broth from the bones ; butter a mould, and bake until the mixture is fairly dry. Turn out and serve. 275— CHICKEN CUTLETS. Eemains of cold chicken Flour 1 egg Pepper and salt Breadcrumbs. Mode. — Cut the meat from the bones with a very sharp knife into pieces of about two inches long and one and a-half wide, sprinkle pepper and salt on each piece, dredge a little flour, dip in the egg well beaten, then in the breadcrumbs ; fry in boiling fat or oil until a nice golden brown. Serve with chip potatoes. 276— GALANTINE OF CHICKEN. 1 chicken J lb. mincemeat J lb. ham Black pepper and salt. Mode. — Bone the chicken without breaking the skin, if possible ; put the ham through the mincing machine, mix with other mincemeat, season well with black pepper ; spread out the chicken, lay on the mincemeat and roll up in a towel and tie each securely ; then boil for one and a-half hours ; put between two dishes and press by putting a heavy weight on it; allow to remain until quite cold; remove the cloth and glaze. 277— TO BONE A CHICKEN. Mode. — Pluck and clean a nice young chicken ; chop off the leg bones ; cut the skin down the backbone with a veiy sharp old knife; keep the knife very close to the Chicken and Fowl Recipes. bone ; loosen the flesh from each leg and draw out the bones, then each wing likewise ; cut round the breast bone and draw all the flesh from the bones ; put the bones on in a saucepan with about half a pint of water, and a tea- spoonful of salt, one leaf of leaf gelatine, and it will make the glaze for the galantine. 278— CHICKEN IN ASPIC. Remains of cold chicken✪ Chicken Cutlets 6 slices beetroot 1 pt. aspic jelly 2 hard-boiled eggs. Mode. — Have your shape very cold so that when you pour on the aspic the outside coating will set at once ; put slices of beetroot and white of the egg alternately around the shape ; cut up the chicken in small even pieces, fill up the centre of the shape, then pour on the aspic ; put into ice until set ; turn out and serve with a salad. The aspic should be rather highly flavoured as chicken alone is rather tasteless. 279— CHICKEN MAYONNAISE. Eemains of cold chicken A little watercress J pt. of mayonnaise dressing 1 hard-boiled egg 1 crisp lettuce.

AI-modernized reading of the original text

Mode. — Cut off the wings, pinions, drumsticks, bacon and part of the back ; put on to boil with the onion and herbs for one hour in a pint of water ; if you have any stock it will do better than water, strain ; put the chicken you have left (cut into very neat pieces) into the gravy and allow to simmer very gently for an hour (allow the gravy to get cold before you put the chicken in or it will be tough) ; add about a tablespoonful of sherry, and salt to taste. The gravy can be thickened if preferred. 274— CHICKEN FEICADEL. 1 chicken ^ teaspoonful pepper 2 slices bread 1 teaspoonful fresh mustard 4 eggs 1 dessertspoonful butter 1 teaspoonful salt 1 dessertspoonful Worcestershire sauce. Chicken and Fowl Recipes. Mode. — Cut away all the flesh from the chicken, and put the bones on in half a pint of water with a little salt, and allow them to simmer for an hour ; put the flesh through a mincing machine, soak the bread in milk, squeeze it out and mix with the minced chicken, add also the four eggs well beaten, salt, pepper, mustard and butter ; now pour over all the broth from the bones ; butter a mould, and bake until the mixture is fairly dry. Turn out and serve. 275— CHICKEN CUTLETS. Eemains of cold chicken Flour 1 egg Pepper and salt Breadcrumbs. Mode. — Cut the meat from the bones with a very sharp knife into pieces of about two inches long and one and a-half wide, sprinkle pepper and salt on each piece, dredge a little flour, dip in the egg well beaten, then in the breadcrumbs ; fry in boiling fat or oil until a nice golden brown. Serve with chip potatoes. 276— GALANTINE OF CHICKEN. 1 chicken J lb. mincemeat J lb. ham Black pepper and salt. Mode. — Bone the chicken without breaking the skin, if possible ; put the ham through the mincing machine, mix with other mincemeat, season well with black pepper ; spread out the chicken, lay on the mincemeat and roll up in a towel and tie each securely ; then boil for one and a-half hours ; put between two dishes and press by putting a heavy weight on it; allow to remain until quite cold; remove the cloth and glaze. 277— TO BONE A CHICKEN. Mode. — Pluck and clean a nice young chicken ; chop off the leg bones ; cut the skin down the backbone with a veiy sharp old knife; keep the knife very close to the Chicken and Fowl Recipes. bone; loosen the flesh from each leg and draw out the bones, then each wing likewise ; cut round the breast bone and draw all the flesh from the bones ; put the bones on in a saucepan with about half a pint of water, and a teaspoonful of salt, one leaf of leaf gelatine, and it will make the glaze for the galantine. 278— CHICKEN IN ASPIC. Remains of cold chicken 6 slices beetroot 1 pt. aspic jelly 2 hard-boiled eggs. Mode. — Have your shape very cold so that when you pour on the aspic the outside coating will set at once ; put slices of beetroot and white of the egg alternately around the shape ; cut up the chicken in small even pieces, fill up the centre of the shape, then pour on the aspic ; put into ice until set ; turn out and serve with a salad. The aspic should be rather highly flavoured as chicken alone is rather tasteless. 279— CHICKEN MAYONNAISE. Eemains of cold chicken A little watercress J pt. of mayonnaise dressing 1 hard-boiled egg 1 crisp lettuce.

Records on this page

Chicken FricadelChicken BakeChicken à la ReineChicken CutletsGalantine of ChickenChicken in AspicChicken Mayonnaise

Mrs. Maclurcan's cookery book