Domestic cookery

1 chicken or fowl teaspoonful peppercorns 3 pints water A little salt 1 dessertspoonful pearl barley Divide the chicken into joints (the breast may be reserved for Chicken Fillets), put into a saucepan with the cold water, peppercorns, salt and barley ; bring slowly to the boil, and skim thoroughly, simmer this very slowly two hours ; pass through a wire strainer and serve. No. 320. CHICKEN FILLETS. Take the breasts of a chicken and lay them on a buttered plate, squeeze over them a few drops of lemon juice, cover this with another buttered plate ; put the plates over a pan of boiling water for 20 to 30 minutes; serve the fillets on a warm dish as they are, or with white sauce (page 115). No. 321. CHICKEN PANADE. Breast of 1 chicken A little water Pinch of salt 1 tablespoonful cream Cut the chicken into strips and shred it finely, put this into a jar with as much cold water as will cover it, add the salt. and cover firmly with paper ; stand this in a pan of boiling water, allowing the water to come within an inch of the top of the jar ; steam in this way to 2 hours ; strain the liquid from the chicken, pound the chicken in a mortar thoroughly, and rub it through a hair sieve, using the liquid to help it through ; re-heat, add the cream and a little more seasoning, if required. No. 322. EGG RESTOEATIVE. 4 new-laid eggs Lemon juice 1 tablespoonful castor sugar ^ pint new milk 2 glasses rum Put four new-laid eggs into a basin, and cover with lemon juice, turn them every day for four days, when they wiU have become soft ; beat them up with the shells, add the sugar, milk, and rum, strain through fine muslin into a bottle. One-third of a wineglassful taken three times a day will be found most strengthening. No. 323. CHOPS OR STEAKS. Lay the chop or steak between two buttered plates, and place the plates over a pan of boiling water for 30 minutes. Serve at once. No. 324. CHOPS OR STEAKS (Grilled). To grill a chop or steak it must be placed on a gridiron without any pepper or salt, and exposed to a very hot, bright fire, turned frequently, but on no account must a fork be put into the meat, as this will let out the gravy ; if grilling tongs are not at hand to turn the meat it is best to use a spoon. As it is difficult to get a fire exactly in the correct condition for grilling it is most convenient to use a gas griller. No. 325. CALVES’ FOOT STOCK FOE JELLY. 2 calyes’ feet | 1 pint water to each pound Divide and wash the feet thoroughly, and remove all the fat, put them into a pan with the water cold, bring slowly to the boil and skim thoroughly; simmer very slowly six hours, strain through a wire sieve, allow this to stand 12 hours ; remove the fat, and it is ready for the jelly. It should be very stifi’; if not, a little isinglass must be used. No. 326. CALVES’ FOOT JELLY. 1 quart calves’ foot stock Bind and juice of 3 lemons 6 oz. lump sugar Whites and shells of 3 eggs A little isinglass if required 2 inches cinnamon stick 2 cloves i pint sherry i pint brandy