Chicken Pat^s. — Chop meat of cold chicken coarsely and season✪ Broiled Chicken well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let al- most boil. Have ready some p&t^pans of good paste, baked quickly to light brown. Slip from pans while hot, fill with mixture and set in oven to heat. Arrange upon dish and serve hot. Boned Chicken. — Boil a chicken in little water as possible until meat will fall from bones ; remove all skin, chop together light and dark parts ; season with pepper and salt✪ Boned Chicken. Boil down liquid in which chicken was boiled, then pour it on meat ; place in tin, wrap tightly in cloth, press with heavyweight several hours. Serve cold, cut in thin slices. Chicken Pot-pie. — 2 large chickens dis- jointed and boiled in 2 quarts water ; add a few slices salt pork ; season. When nearly cooked, add crust made of 1 quart flour, 4 teaspoons Royal Baking Powder, 1 saltspoon salt✪ Chicken Pot-pie; stir in stiff batter with water ; drop into kettle while boiling ; cover close and cook 25 minutes. Chicken Pot-pie, 2. — Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean ket- tle with rich biscuit crust (see Biscuits). Add chicken and thickened liquor✪ Chicken Pot-pie, 2. Stand on mod- erately hot fire. Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it. Old-fashioned receipt. Make thick dumpling batter (see Dumplings). Drop by spoonfuls into thickened boiling liq- uor, cover closely for 20 minutes. New receipt. Chicken Pie. — Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc., small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast- bone. After they boil and scum is taken off, put in a little onion cut very fine — not enough to taste distinctly, just enough to flavor a lit- tle ; rub some parsley very fine when dry, or cut fine when green — this gives pleasant fla- vor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan✪ Chicken Pie with crust made like Royal Baking Powder biscuit, only more shortenmg, put in chicken and liquid, cover with crust same as lining. Bake till crust is done, and you will have a good chicken pie. Creamed Chicken. — Make 1 cup cream sauce (see Sauces). Prepare 2 cups diced cooked chicken✪ Creamed Chicken. Add to sauce, season well, simmer 10 minutes. ¥ Meat and Fish Sauces WHITE OR CREAM SAUCE.— Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add Mi teaspoon salt, Vi tea- spoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothly thicken^, and sim- mer for 3 minutes. Thick White or Cream Sauce. — Make as above, but use double quantities of flour and butter. Bechamel Sauce. — 1 tablespoon each of flour and butter, Vi cup each thin cream and white stock — chicken or veal — salt and pep- per to taste. Prepare same manner as white sauce. Allemande Sauce. — Same as white sauce, with addition of 2 raw egg yolks added as taken from fire.

AI-modernized reading of the original text

Chicken Patties. — Chop meat of cold chicken coarsely and season well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let almost boil. Have ready some pattypans of good paste, baked quickly to light brown. Slip from pans while hot, fill with mixture and set in oven to heat. Arrange upon dish and serve hot. Boned Chicken. — Boil a chicken in little water as possible until meat will fall from bones ; remove all skin, chop together light and dark parts ; season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat ; place in tin, wrap tightly in cloth, press with heavyweight several hours. Serve cold, cut in thin slices. Chicken Pot-pie. — 2 large chickens disjointed and boiled in 2 quarts water ; add a few slices salt pork ; season. When nearly cooked, add crust made of 1 quart flour, 4 teaspoons Royal Baking Powder, 1 saltspoon salt; stir in stiff batter with water ; drop into kettle while boiling ; cover close and cook 25 minutes. Chicken Pot-pie, 2. — Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean kettle with rich biscuit crust (see Biscuits). Add chicken and thickened liquor. Stand on moderately hot fire. Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it. Old-fashioned receipt. Make thick dumpling batter (see Dumplings). Drop by spoonfuls into thickened boiling liquor, cover closely for 20 minutes. New receipt. Chicken Pie. — Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc., small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breastbone. After they boil and scum is taken off, put in a little onion cut very fine — not enough to taste distinctly, just enough to flavor a little ; rub some parsley very fine when dry, or cut fine when green — this gives pleasant flavor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan with crust made like Royal Baking Powder biscuit, only more shortenmg, put in chicken and liquid, cover with crust same as lining. Bake till crust is done, and you will have a good chicken pie. Creamed Chicken. — Make 1 cup cream sauce (see Sauces). Prepare 2 cups diced cooked chicken. Add to sauce, season well, simmer 10 minutes. ¥ Meat and Fish Sauces WHITE OR CREAM SAUCE.— Put 1 tablespoon each of butter and flour in saucepan over fire. When mixed without browning add Mi teaspoon salt, Vi teaspoon white pepper, then, gradually, 1 cup hot milk. Stir until smoothlthickened, and simmer for 3 minutes. Thick White or Cream Sauce. — Make as above, but use double quantities of flour and butter. Bechamel Sauce. — 1 tablespoon each of flour and butter, Vi cup each thin cream and white stock — chicken or veal — salt and pepper to taste. Prepare same manner as white sauce. Allemande Sauce. — Same as white sauce, with addition of 2 raw egg yolks added as taken from fire.

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Broiled ChickenChicken PâtésBoned ChickenBoned ChickenChicken Pot-pieChicken Pot-pie, 2Chicken PieCreamed Chicken

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