BOIL it half an hour, to take out the oily taste, then stuff and roast it exactly like a turkey. If it is a young one, an hour’s roasting will be sufficient, and longer if it is not. ft %,ZM HR # U WM n m zm o Mmzwwi£ zm m xm n &x footk m mx.n TO ROAST CHICKENS. OBSERVE the same directions in stuffing them as- for a turkey. Boil the liver, &c., and make the gravy as for a turkey. Roast them an hour and a 1 tialf. &.» % m m - HR ft- ^ 0 ^ M m X R. 4ft» m &. m o & jk jt ik # pj is m z t % z m -70 TO BOIL CHICKENS Oil. them an hour and a quarter. — .02 — TO FRICASSEE CHICKENS. BOIL them forty minutes in water, barely sufficient to cover them. Take off the scum, as fast as it rises. Take them up, and carve them in the usual way. Put part of the water in which they were boiled into a stewpan. For two chickens rub a piece of butter as large as an egg, and a spoonful of flour together, and stir into the water as it boils up. Add some salt, and a gill of cream, or milk✪ To Fricassee Chickens. Lay in the pieces of chicken, cover the pan close, and stew them gently eight or ten minutes. «it»i m m a m, m m . . i£ «F » m M ^ - K $ ^ fa 8$ H i.IoH fl! m M ?? $ Wc M m ^ » it & $ gs.ti.Hioia *& ® & ^ at m » o m a m & m Wo9J 2 £,*n Jtt ft H m j&.fi ffl.il - M - » at 3s ^ « ifi 8r |02 « At W S # » O Be J# E to ®.it Z M Z £ M m # ft $ a en a ^.st « # hr # - sb A-oA CHICKEN PIE. BOIL chickens in water barely sufficient to cover them, forty minutes. Skim the water carefully. Take them out into a dish, and cut them up, as they should be carved, if placed upon the table. Have ready a deep dish, lined with a thick paste. Put in the pieces, with the hearts and livers in layers ; sprinkle each layer with flour, salt and pepper, and put on each piece of chicken a thin shaving of butter; put rather more of the spice, flour, and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chickens were boiled, as you can without danger of its — 53 — CHICK✪ Chicken PieEN PIES— continued. boiling over. Lay on the upper crust, and close the edges very carefully with flour and water; prick the top with a knife. Cut leaves of crust and ornament it. Bake two hours. Use mace and nutmeg, if you wish. # s vx o % m i® ft is,® fT ft s P.yfit T> '& a ^ II W g hi p[ if Z ffl M &A SS® ft pf « m m ± £ % @ -fi % z m % ± m m &0z w m m _ ^ & m W - # & 9 M p£,g pf m # m 0r JM «.!■ % An S II jh ^ n n.® ^ — ® ff g & £ ».* & JSofB.A ■*■•“■ a « a * ik a ^ m n jf a m a v® is,#. A jfc.s ttt <& # ferflc® s./h m a w. m 4- .fe fi z a m a m £ $ ? a 2* $ 7J s & Z $ f3 A. a P o 4*. , T» ^ II yffi.ifc # )ff # ^ B A0 SALAD CHICKEN. BOIL, or roast a nice fowl. When cold, cut off all the meat, and chop it a little, but not very small ; cut up a large bunch of celery and mix with the chicken. Boil four eggs hard, mash, and mix them with sweet oil, pepper, salt, mustard, and a gill of vinegar✪ Salad Chicken. Beat this mixture very thoroughly together, and just before dinner pour it over the chicken. m a <3 m $ * »,» ^ z^mm .. . %am ft,# u0& ^ S A ^ II M H — % *iJ ± ^ jffj ^ ^ Ag ^ ^ ^ _ ft'o#.?!) a # £ ra is it s w #j m m w * «.o m wm z m S A ^ o TO BROIL CHICKENS.

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BOIL it half an hour, to take out the oily taste, then stuff and roast it exactly like a turkey. If it is a young one, an hour’s roasting will be sufficient, and longer if it is not. ft %,ZM HR # U WM n m zm o Mmzwwi£ zm m xm n &x footk m mx.n TO ROAST CHICKENS. OBSERVE the same directions in stuffing them as- for a turkey. Boil the liver, &c., and make the gravy as for a turkey. Roast them an hour and a 1 tialf. &.» % m m - HR ft- ^ 0 ^ M m X R. 4ft» m &. m o & jk jt ik # pj is m z t % z m -70 TO BOIL CHICKENS Oil. them an hour and a quarter. — .02 — TO FRICASSEE CHICKENS. BOIL them forty minutes in water, barely sufficient to cover them. Take off the scum, as fast as it rises. Take them up, and carve them in the usual way. Put part of the water in which they were boiled into a stewpan. For two chickens rub a piece of butter as large as an egg, and a spoonful of flour together, and stir into the water as it boils up. Add some salt, and a gill of cream, or milk. Lay in the pieces of chicken, cover the pan close, and stew them gently eight or ten minutes. «it»i m m a m, m m . . i£ «F » m M ^ - K $ ^ fa 8$ H i.IoH fl! m M ?? $ Wc M m ^ » it & $ gs.ti.Hioia *& ® & ^ at m » o m a m & m Wo9J 2 £,*n Jtt ft H m j&.fi ffl.il - M - » at 3s ^ « ifi 8r |02 « At W S # » O Be J# E to ®.it Z M Z £ M m # ft $ a en a ^.st « # hr # - sb A-oA CHICKEN PIE. BOIL chickens in water barely sufficient to cover them, forty minutes. Skim the water carefully. Take them out into a dish, and cut them up, as they should be carved, if placed upon the table. Have ready a deep dish, lined with a thick paste. Put in the pieces, with the hearts and livers in layers ; sprinkle each layer with flour, salt and pepper, and put on each piece of chicken a thin shaving of butter; put rather more of the spice, flour, and butter over the top layer than on the previous ones, and pour in as much of the liquor in which the chickens were boiled, as you can without danger of its — 53 — CHICKEN PIES— continued. boiling over. Lay on the upper crust, and close the edges very carefully with flour and water; prick the top with a knife. Cut leaves of crust and ornament it. Bake two hours. Use mace and nutmeg, if you wish. # s vx o % m i® ft is,® fT ft s P.yfit T> '& a ^ II W g hi p[ if Z ffl M &A SS® ft pf « m m ± £ % @ -fi % z m % ± m m &0z w m m _ ^ & m W - # & 9 M p£,g pf m # m 0r JM «.!■ % An S II jh ^ n n.® ^ — ® ff g & £ ».* & JSofB.A ■*■•“■ a « a * ik a ^ m n jf a m a v® is,#. A jfc.s ttt <& # ferflc® s./h m a w. m 4- .fe fi z a m a m £ $ ? a 2* $ 7J s & Z $ f3 A. a P o 4*. , T» ^ II yffi.ifc # )ff # ^ B A0 SALAD CHICKEN. BOIL, or roast a nice fowl. When cold, cut off all the meat, and chop it a little, but not very small ; cut up a large bunch of celery and mix with the chicken. Boil four eggs hard, mash, and mix them with sweet oil, pepper, salt, mustard, and a gill of vinegar. Beat this mixture very thoroughly together, and just before dinner pour it over the chicken. m a <3 m $ * »,» ^ z^mm .. . %am ft,# u0& ^ S A ^ II M H — % *iJ ± ^ jffj ^ ^ Ag ^ ^ ^ _ ft'o#.?!) a # £ ra is it s w #j m m w * «.o m wm z m S A ^ o TO BROIL CHICKENS.

The English-Chinese cookery book