Cassell's dictionary of cookery

Chicken (aux Fines Herbes). — Make a forcemeat by mincing the liver of a chicken, and addiag to it a tea-spoonful each of chervil, tarragon, chives, and parsley, all finely minced, two pinches of salt, and one of pepper ; work these ingredients together with a little butter, put them inside the chicken, and sew it up to prevent the forcemeat escaping ; cover the bird with slices of bacon, place over that some buttered paper, and roast before a clear fire. Put a piece of butter the size of an egg; into a saucepan, and, when it is hot, fry in it a large onion sliced, and a large carrot ; mix in very smoothly a table-spoonful of flour, and add sufficient stock to make the sauce a nice thickness. Add a glass of white wine and a tea-spoonful each of pimpernel, chervil, tarragon, and garden cress, all finely minced. Simmer the gravy gently for an hour, strain it, and, if necessary, put in with it a little more salt and pepper. When it has simmered for a short time, serve the gravy in the dish which contains the chicken. Time, half an hour to roast the chicken ; an hour and a quarter to make the gravy. Sufficient, one chicken for three persons. Probable cost, 2s. 6d. Chicken, Baked, in Rice.— Cut a chicken into neat joints, and season each with pepper, salt, and a very little pounded mace. Place some slices of bacon at the bottom of a deep dish, lay the' chicken upon it, strew over it a finely-minced onion, pour a breakfast-cupful of veal stock over all, and pie up the dish with boiled rice. Put a cover on, and bake for an hour. Probable cost of chicken, 2s. 6d. Sufficient for four or five persons. Chicken, Boiled.— Wash a chicken carefully in lukewarm water, and truss it firmly ; jDut it into hot water, remove the scum as it rises, let it boil, then draw it to the side and let it simmer gently until ready, and remember that the more slowlv it boils the tenderer CHI ( 128 ) CHI and whiter it will be. Before putting it in the pan, place a few slices of lemon on the breast, and wrap the chicken first in buttered paper, then in a floured cloth. Before serving it a little sauce may be poured over it, and the rest sent to table in a tureen. Bacon, pickled pork, ham, or tongue, are generally served with boiled chicken ; and parsley and butter, bechamel, English white sauce, celery, oyster, or mushroom sauce may accompany it. Time to boil, twenty to twenty-five minutes. Probable cost of chicken, 2s. 6d. Sufficient, one small chicken for two persons. Chicken, Broiled, (with Mushroom Sauce). — Pick and wash a chicken carefully, and dry it in a. cloth ; cut it down the back, truss the legs and wings as if for boiling, and flatten both sides as much as possible. It is always better to boil it gently for a few minutes before it is broiled, but this is often omitted. When cold, dip it in egg, sprinkle over it nicelyseasoned bread-crumbs, put two or three lumps of butter on it, and broil it before a clear, low fire. It should be placed a good distance from the fire, and the inside should be put to it first. The butter should be renewed three or four times. Serve very hot, and let stewed mushrooms be sent to table on a separate dish. Time, half to three-quarters of an hour. Sufficient for two persons. Probable cost of chicken, 2s. 6d.