“Mince the white meat of a chicken fine, or pull it
in bits ; chop the white parts of celery. Prepare a
salad-dressing thus : Rub the yolks of four hard-
boiled eggs to a smooth paste with a dessertspoon-
ful of salad-oil, two teaspoonfuls of made mustard,
one teaspoonful of salt, and one teacupful of strong
vinegar✪ Chicken Salad No. 1. Mix the chicken and celery together, and
CHICKEN SALAD.
69
pour* the dressing over when ready to serve. Gar-
nish the dish with the delicate leaves of the celery.
White-heart lettuce may be substituted for the
celery.”
Chicken Salad. No. 2.
“For one good-sized chicken take one bunch of
celery chopped fine, a little pepper and salt. For
dressing for the above quantity, take the yolks of
two eggs boiled hard, make them fine, and add mus-
tard, vinegar, oil, and a little cayenne-pepper and
salt to suit taste. The liquor the chicken is boiled
in is very nice to use in mixing it. Put in just
enough to moisten it nicely. When it becomes cold
it is like a jelly, but it is a great improvement to the
salad.”
Jellied Chicken.
Boil a fowl until it will slip easily from the bones ;
let the water be reduced to about one pint in boiling ;
pick the meat from the bones in good-sized pieces,
taking out all gristle, fat, and bones ; place in a wet
mould ; skim the fat from the liquor, add a little
butter, pepper and salt to the taste, and one half-
ounce of gelatine✪ Jellied Chicken. When this dissolves, pour it hot
over the chicken. The liquor must be seasoned
pretty high, for the chicken absorbs. — The Every-
day Cook-Book: Miss E. Neill. {By per. Belford,
Clarke, & Co.)
Chicken Pie.
Boil the fowls until tender; prepare a crust of
buttermilk and cream, in the same manner as for soft
biscuit ; line your baking-dish with a portion of it ;
7 O CHICKEN PIE WITH SWEET POTATOES.
then break the fowls in pieces, and place the por-
tions around in the pie. Put in some lumps of but-
ter ; then put in the liquid in which the fowls were
boiled, until the pan is two-thirds full. It should be
seasoned to the taste before putting in, but not have
any thickening in, or it will dry away too much.
Roll out, and wet the edge where the crust comes
together. Make a hole in the top to let out the
steam. Bake it moderately. At least two fowls✪ Chicken Pie will
be necessary for a large pie. — From Peterson ' s Maga-
zine. (By per.)
Chicken Pie with Sweet Potatoes.
Cut up a chicken, and put on to stew ; and after it
has boiled a while (skimming it when necessary), add
six medium-sized sweet potatoes peeled and cut in
halves. Stew until tender, and then place the pieces
of chicken and potatoes alternately in a large pie-
dish lined with crust made as for biscuit. Season
with pepper and salt, and the gravy furnished by
stewing the chicken and potatoes. Cover with
crust, and bake. — Lizzie Strohm.
Giblet Pie.
Wash and clean the giblets, put them in a stew-
pan, season with pepper, salt, and a little butter
rolled in flour ; cover them with water✪ Giblet Pie, stew them till
they are very tender. Line the sides of your pie-
dish with paste, put in the giblets, and if the gravy
is not quite thick enough, add a little more butter
rolled in flour, and let it boil once. Pour in the gravy,
put on the top crust, leaving an opening in the cen-
PIGEON PIE.
7 1
✪ Pigeon Pie
Page 29 · 8 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“Mince the white meat of a chicken fine, or pull it in bits ; chop the white parts of celery. Prepare a salad-dressing thus : Rub the yolks of four hardboiled eggs to a smooth paste with a dessertspoonful of salad-oil, two teaspoonfuls of made mustard, one teaspoonful of salt, and one teacupful of strong vinegar. Mix the chicken and celery together, and
CHICKEN SALAD.
pour the dressing over when ready to serve. Garnish the dish with the delicate leaves of the celery. White-heart lettuce may be substituted for the celery.”
Chicken Salad. No. 2.
“For one good-sized chicken take one bunch of celery chopped fine, a little pepper and salt. For dressing for the above quantity, take the yolks of two eggs boiled hard, make them fine, and add mustard, vinegar, oil, and a little cayenne-pepper and salt to suit taste. The liquor the chicken is boiled in is very nice to use in mixing it. Put in just enough to moisten it nicely. When it becomes cold it is like a jelly, but it is a great improvement to the salad.”
Jellied Chicken.
Boil a fowl until it will slip easily from the bones ; let the water be reduced to about one pint in boiling ; pick the meat from the bones in good-sized pieces, taking out all gristle, fat, and bones ; place in a wet mould ; skim the fat from the liquor, add a little butter, pepper and salt to the taste, and one half-ounce of gelatine. When this dissolves, pour it hot over the chicken. The liquor must be seasoned pretty high, for the chicken absorbs. — The Everyday Cook-Book: Miss E. Neill. {By per. Belford, Clarke, & Co.)
Chicken Pie.
Boil the fowls until tender; prepare a crust of buttermilk and cream, in the same manner as for soft biscuit ; line your baking-dish with a portion of it ;
7 O CHICKEN PIE WITH SWEET POTATOES.
then break the fowls in pieces, and place the portions around in the pie. Put in some lumps of butter ; then put in the liquid in which the fowls were boiled, until the pan is two-thirds full. It should be seasoned to the taste before putting in, but not have any thickening in, or it will dry away too much. Roll out, and wet the edge where the crust comes together. Make a hole in the top to let out the steam. Bake it moderately. At least two fowls will be necessary for a large pie. — From Peterson's Magazine. (By per.)
Chicken Pie with Sweet Potatoes.
Cut up a chicken, and put on to stew ; and after it has boiled a while (skimming it when necessary), add six medium-sized sweet potatoes peeled and cut in halves. Stew until tender, and then place the pieces of chicken and potatoes alternately in a large piedish lined with crust made as for biscuit. Season with pepper and salt, and the gravy furnished by stewing the chicken and potatoes. Cover with crust, and bake. — Lizzie Strohm.
Giblet Pie.
Wash and clean the giblets, put them in a stewpan, season with pepper, salt, and a little butter rolled in flour ; cover them with water, stew them till they are very tender. Line the sides of your piedish with paste, put in the giblets, and if the gravy is not quite thick enough, add a little more butter rolled in flour, and let it boil once. Pour in the gravy, put on the top crust, leaving an opening in the cen-
PIGEON PIE.
7 1
Records on this page
Chicken CurryChicken Salad No. 1Chicken Salad No. 2Jellied ChickenChicken PieChicken Pie with Sweet PotatoesGiblet PiePigeon Pie