Myra's cookery book

Parsley A few sprigs A few . . . Chop fine, and add to the sauce in 12... Chives the small saucepan. 13... 14-. Mushrooms ... Pepper, salt ... A dozen ' Add. 15... Gravy from 2 table Take from the stewpan, and add to 16... chicken spoonsful the sauce. Boil gently for 10 minutes. !■/... ... Put the joints of chicken on a dish. 18... ... Pour the sauce over. ig... Fried sippets Put round the dish to garnish. 12-CHICKEN, hroileih Order. Ingredients. Quantities. I... Young chicken I 2... Olive oil 4 pint ... 3" Lemon juice... I lemon... 4... Parsley A little chopped 5... Pepper, salt ... Bread crumbs 6... 3 oz. 7... ... 8... ... ... Method. Cut it down the back, and flatten it. Mix together, and put the chicken > in to steep an hour or two before I cooking it. Roll the chicken in, and cover well. Broil it on both sides. Serve with hot pepper sauce. 13.-CHICKEN, saiihK Order. Ingredients. 1 Quantities. 1 .Method. I... Chicken I Cut in joints as for a fricassee 2 . . . Butter I OZ. Melt in a stewpan. 3-- ... ... Put in the joints without touching. 4... Pepper, salt ... ... Sprinkle over. 5... Turn the joints frequently tintil done; they will take about 23 minutes. POULTRY. 155 CHICKEN, saute — {continued). Order. Ingredients. Quantities. Method. 6... Put them on a dish and keep hot. 7... Flour I oz. Add to the sauce in the stewpan. 8... Stock J pint ... Add and stir well. g... Pepper, salt ... Add. 10... Chopped I tea Add. II... parsley spoonful Reduce the sauce and pour it over Note. — Small mushroom 5 fried in buttf the chicken and serve, r, or sliced truffles, and a glass of white wine may be added to the sauce. 14-CHICKEN, filleted. Order. Ingredients. Quantities. Method. I... Chicken 2 Cut off the flesh in fillets, and trim them in pear shape. 2... Butter iib. ... Melt in a stewpan. 3- ... ... ... Put in the fillets side by side. 4... Buttered paper I sheet ... Cover over the fillets. 5-" ... Simmer on a gentle fire. 6... Bones, skin, &c., of chickens ... ... 1 Put in a saucepan, with a little j” water, to make a gravy. 7- Salt, white pepper Add. 8... Flour and butter I OZ. Knead together, and add when the gravy has been strained. 9... Reduce the sauce. 10... Butter i oz. 1 Add just before serving. II... Lemon juice I lemon 12... When the fillets are done, but not browned, put them in the sauce. 13... Truffles 8 slices ... Heat in butter. 14... Tongue 8 slices ... Heat with the truffles. 15... Serve the fillets of chicken, arranged round a dish, with alternate slires of tongue and truQles. 16... Add the butter from the truffles to the sauce, and pour it into the centre of the dish. 156 M YRA 'S COOKER Y BOOK. 15-FOWL, (I la Monimorcncy, Order. Ingredients. Quantities. Method. I... Fowl 2... Bacon 3'" Liver of fowl 4... Bacon 5... Beef suet 6... Truffles 7... Mushrooms ... cS... Salt and pepper g... Butter ,10... Yolks of eggs II... ... 12... Trimmings of meat 13... Bacon 14... Carrots 15... Onions 16.. . Sweet heibs... 17 .. iS... Stock ig... ... 20... ... ... 21... ... 22... ... ... 23.,. ... 24... ... 25... Stock . . I large one Jib. i'ib. Jib. If liked 3 or 4 Truss as for boiling. ... Lard the breast and upper part.