English and French cookery

Devilled Chicken. — Remove the skin from wings or legs, score the flesh deeply in several places, and rub in a mixture of salt, pepper, cayenne, mustard, anchovy, and butter. This should be done overnight. Broil 10 minutes over a clear fire, and serve on a napkin. Chicken Fricassee. — Cut the fowl into 6 pieces, reserving the giblets for stock. Pour cold water over, salt and boil. When cooked, take the pieces out of the broth, place in a colander, and wipe dry with a clean cloth. Return them to the saucepan, with some butter, an onion, a large carrot, sweet herbs, and a few peppercorns. When done, place in a colander, but keep hot. Run the broth through a sieve and boil it up, with a few mushrooms. Beat the yolks of 2 eggs, and stir all the time, mixing the broth with them. Dish up Mayonnaise sauce and the juice of a lemon. Chicken Minced. — Cut off the meat from a cold fowl and mince finely. Put a breakfast-cupful of white stock into a saucepan, thicken with a little flour, and boil for 20 minutes, then add 6 mushrooms [illustration: Wright and Butler's Patent Oil Stoves advertisement] chopped small, \ pint cream or milk, a little salt, pepper, and pounded mace, and the minced fowl. When the mushrooms are cooked, serve quickly with toasted sippets round the dish. Boiled Fowl. — Truss and press the legs into the sides. Cover with buttered paper, plunge into hot water lightly salted, and boil gently for about f hour. Serve with ham, tongue, or bacon. Pour a little parsley, lemon, or oyster-sauce over, and serve the remainder in a tureen. Fowl aux Olives. — Cut the fowl into 8 pieces, and place in a fiat saucepan. Chop an onion, fry it brown, sprinkle in a pinch of flour, boil 2 seconds ; add a few spoonfuls of white wine. After the wine has been poured into the saucepan the same quantity of broth should be added, and when the mixture boils it should be allowed to simmer by the fire. Add sweet herbs, or, as a Parisienne says, ‘ a bouquet ’ (parsley, shallot, a bay-leaf, and thyme). Simmer for 20 minutes. Skim and strain the sauce over the pieces which have been put into another saucepan. Warm all up together, and put in 18 olives that have been stoned and scalded. Minced Fowl and Eggs. — Stew gently for 1 hour or so the bones, fat, and skin of the remains of cold roast or boiled fowl. Skim, and when nearly boiling, add 1 teacupful of milk thickened with flour. As soon as it thickens put in the chicken cut into neat squares. Let it get hot, but do not boil. Pour into a dish lined with the stuffing left from the chicken. Strew breadcrumbs over the surface, lay eggs (broken into separate cups) over the surface, and bake again till the whites of the eggs are set. Roast Fowl. — Truss the fowl with the giblets under the wings. Singe it. Roast for f hour, basting often with butter, and sprinkle with flour some minutes before serving. If liked stuffed, use a veal stuffing, or a ham forcemeat. Serve with plenty of rich light-brown gravy, and bread or oyster-sauce. Time, f to 1 horn-.