Chicken Fritters. — Cut every particle
of meat from a cold chicken, mince it finely,
and mix -svith a cupful of the mincemeat a
batter made with four eggs, two table-spoonfuls
of ground rice, a pint of new milk or cream,
a little sugar, and a little finely-shred lemon-
rind. Put these all together into a saucepan,
the chicken with them, and stir the mixture
constantly over a gentle fire until it thiclccns.
Put a little butter in an omelet-pan ; when it is
hot, pour in the batter, fiy it deeply on both
sides, and cut it into neat pieces. Strew a little
sugar on the dish, and lay the fritters on it.
Serve as hot as possible. Time, ten minutes to
fry. Probable cost, 8d., exclusive of the cold j
chicken. Sufficient, for five or six persons.
Chicken in Peas.— Take a fresh yoimg
chicken. Cut it into neat joints, and lay them
in a saucepan \viih a quart of young green
peas, measui-ed after they are shelled. Add a
piece of butter about the size of a walnut, a
bunch of parsley, a pinch of salt, a small pinch
of pepper, and a small onion. Pour a cupful
of good gravy over them, and simmer gently
until the liquor is exhausted. Then mix a
small lump of butter with a tea-spoonful of
flour, and put this to the peas, which should
be boiling when it is put in. Shake the sauce-
pan about until the peas are nicely thickened,
and sel■^'e them piled high in a dish, with the
pieces of chicken round. Time, three-quarters
of an hour. Probable cost : chicken, 2s. 6d ;
peas, 8d. per peck. Sufficient for four persons.
Chicken, Marinaded.— Cut a cold
roasted chicken into neat joints, season them
well in salt and cayenne, strew over them
chopped onion and parsley, and soak them for
an hour in equal parts of lemon- juice and oi✪ Marinaded Chickenl.
Turn them frequently. Drain them, and dip
each piece in a light batter, or else in white of
eggs beaten up, and fry them in hot butter or
lard until hghtlj' browned. Garnish with
fried parsley. Sufficient, one chicken for two
or thi-ee persons. Probable cost, 2s. 6d. Time
to fry, ten minutes.
Chicken, Minced. — Take the remains
of a cold chicken, cut oft' all the meat, and
mince it fiuely. Put a breakfast-cupful of
white stock into a saucepan, thicken it with a
little flour, and let it boil for twenty minutes;
then add half a dozen mushrooms chopped
small, half a pint of cream or new milk, a little
salt, pepper, and pounded mace, and the minced
chicken. When the mushrooms are cooked,
serve as quickly as possible, with toasted sippets
round the dish. Time, forty minutes. Probable
cost, 8d., if made %vith milk, exclusive of the
cold chicken. Sufficient for three persons.
Chicken, Mushroom Sauce for.—
Page 361 · 4 recipe records on this page
Presented as published in 1892. 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
Chicken Fritters. — Cut every particle of meat from a cold chicken, mince it finely, and mix with a cupful of the mincemeat a batter made with four eggs, two table-spoonfuls of ground rice, a pint of new milk or cream, a little sugar, and a little finely-shred lemonrind. Put these all together into a saucepan, the chicken with them, and stir the mixture constantly over a gentle fire until it thickens. Put a little butter in an omelet-pan ; when it is hot, pour in the batter, fiy it deeply on both sides, and cut it into neat pieces. Strew a little sugar on the dish, and lay the fritters on it. Serve as hot as possible. Time, ten minutes to fry. Probable cost, 8d., exclusive of the cold j chicken. Sufficient, for five or six persons.
Chicken in Peas.— Take a fresh yoimg chicken. Cut it into neat joints, and lay them in a saucepan with a quart of young green peas, measured after they are shelled. Add a piece of butter about the size of a walnut, a bunch of parsley, a pinch of salt, a small pinch of pepper, and a small onion. Pour a cupful of good gravy over them, and simmer gently until the liquor is exhausted. Then mix a small lump of butter with a tea-spoonful of flour, and put this to the peas, which should be boiling when it is put in. Shake the saucepan about until the peas are nicely thickened, and serve them piled high in a dish, with the pieces of chicken round. Time, three-quarters of an hour. Probable cost : chicken, 2s. 6d ; peas, 8d. per peck. Sufficient for four persons.
Chicken, Marinaded.— Cut a cold roasted chicken into neat joints, season them well in salt and cayenne, strew over them chopped onion and parsley, and soak them for an hour in equal parts of lemon- juice and oil. Turn them frequently. Drain them, and dip each piece in a light batter, or else in white of
eggs beaten up, and fry them in hot butter or lard until hghtlj' browned. Garnish with fried parsley. Sufficient, one chicken for two or thi-ee persons. Probable cost, 2s. 6d. Time to fry, ten minutes.
Chicken, Minced. — Take the remains of a cold chicken, cut oft' all the meat, and mince it fiuely. Put a breakfast-cupful of white stock into a saucepan, thicken it with a little flour, and let it boil for twenty minutes; then add half a dozen mushrooms chopped small, half a pint of cream or new milk, a little salt, pepper, and pounded mace, and the minced chicken. When the mushrooms are cooked, serve as quickly as possible, with toasted sippets round the dish. Time, forty minutes. Probable cost, 8d., if made %vith milk, exclusive of the cold chicken. Sufficient for three persons.
Chicken, Mushroom Sauce for.—
Records on this page
Minced ChickenMarinaded ChickenChicken FrittersChicken in Peas