Mrs. Maclurcan's cookery book

Mode. — Cut the chicken into neat pieces, put the butter in a saucepan and dissolve it without browning ; stir in the flour, pour on the white stock and stir briskly till it boils, season with pepper and salt ; boil for three minutes, then put in the chicken, the onions stuck with three or four cloves, the mace and herbs, and simmer for one hour ; make a ring of nicely mashed potatoes, dish the chicken neatly on it, put the sauce into a clean saucepan, beat in the yolk of the egg before placing over the fire ; bring to boiling point, add more seasoning if necessary and pour over the chicken, then fill up the centre with small rolls of grilled or baked bacon. 284—DEVILLED BONES. Remains of cold shoulder of Mustard mutton Butter Chicken bones (or bones of any Cayenne cold poultry) Chicken and Fowl Recipes. Mode. — Chop the bones to a medium size, score them with a knife, mix about a teaspoonful of dry mustard with an ounce of butter and a little cayenne ; spread it in the scores cut in the meat, grill it over a nice clear fire ; while very hot put on a little more butter. Serve on a very hot plate with chip potatoes. 285— HASHED FOWL. Remains of cold fowl 1 piece of ginger 1 onion Tablespoonful of butter Tablespoonful mushroom ^ pt. of water ketchup A few leaves of sweet herbs Pepper and salt to taste Tablespoonful of flour. Mode. — Cut away all the flesh from the bones of the fowl, put the bones into a saucepan with the water, herbs, ketchup, pepper and salt, and allow them to simmer for an hour. Slice the onion very finely and put into another saucepan with the butter, allow them to cook slowly until the onion is a nice brown colour ; cut the fowl into small dice-shaped pieces and add with the flour to the onion, then strain the liquor from the bones into this, and allow it to stew gently for half an hour. Serve with mashed potatoes. 286— STEWED GIBLETS AND LEMON SAUCE. 3 sets chicken giblets 3 or 4 cloves 1 onion 1 piece of ginger J lb. gravy beef Pepper and salt 1 cupful of water 1 tablespoonful chopped Small bunch sweet herbs parsley 2 eggs Juice of 2 lemons. Mode. — Cut up the gravy beef and put in a saucepan with the water, the onion (cut up), cloves, pepper and salt, ginger and herbs ; allow them to simmer for an hour ; strain, put the liquor back into the saucepan with the giblets and chopped parsley, and allow them to simmer for an hour and a half ; beat up the eggs well and add to the Chicken and Fowl Recipes, juice of the lemons, pour this into the saucepan with the giblets and stir it until it comes to the boil ; it is then ready for the table. Forcemeat balls are a great improvement to this. 287— FRIED FOWL AND TOMATO SAUCE. Mode. — Disjoint a nice young chicken, wipe it quite dry with a clean towel, sprinkle it with pepper and salt ; roll each piece in flour, then into the egg and breadcrumbs ; have a pan nearly full of boiling oil, put each piece of chicken in and fry for fifteen minutes. Serve either hot or cold with tomato sauce made from recipe No. 288— CHICKEN FRITTERS AND TOMATOES.