Put the legs and neck of the chicken, -with
any trimmings of meat that are to be had, a
large blade of mace, six or eight pepper✪ Minced Chickencorns, a
bunch of savoury herbs, a drachm of celery-seed
bruised, a piece of thin lemon-rind, and a boned
anchovy, into a saucepan with a quart of water,
and let the hquid simmer do'svTi to half a pint.
Prepare half a pint of young mushrooms, and
put them into a stewpan -svith an ounce of butter
rolled in flour, half a pint of the liquid strained,
and half a pint of cream or milk. Put the
sauce over a good fire, and stir it until it is
sufficiently thick. Pour it round boiled chiekens.
Time, exclusive of the stock, a quarter of an
hour. Probable cost, lOd., if made with milk.
Sufficient for a couple of good-sized chickens.
Chicken, Panada (Invalid Cookery). —
Take a fresh young chicken, and boil it, until
quite tender, in sufficient water to cover it.
Take off all the meat from the bones, and pound
it in a mortar until quite smooth, with a little
of the liquid it was boiled in, and add some salt,
nutmeg, and a verj^ little grated lemon-rin✪ Chicken Panada (Invalid Cookery)d.
Boil this gently for a few minutes with sufficient
liqiud to make it of the consistency of thick
custard. Time, twenty-five minutes to boil the
chicken. Probable cost, chicken, 2s. 6d. A
very little of this contains a great deal of
nourishment.
Chicken Patties. — Pick the meat from
a cold chicken, and mince it very finely. To
every six ounces of chicken allow three ounces
of lean ham also minced, a piece of butter about
the size of an egg rolled in flour, a small tea-
cupful of cream or new milk, and the same ©f
white stock, two pinches of salt, one of pejjper,
a quarter of a small nutmeg gi-ated, the thin
rind of a quarter of a lemon flnely grated,
and a tea-spoonful of lemon-juice. A few
minced mushrooms✪ Chicken Patties are a great improvement.
Put these into a saucepan, and stir them gently
for ten minutes, taking care that they do not
bum. Line some patty-pans -with good crust.
Put a piece of paper crumpled up or a crust of
bread into each to support the top while baking,
and place a cover of crust over it. AVhen
sufficiently baked, take off the top crust, remove
the bread or the paper, three-parts fiU the patty
with the mixture, replace the cover, being careful
not to break it, and fasten it with white of egg.
CMI
( 131 )
CHI
Time to bake, a quarter of an hour. Probable
ccost, 2d. each. Allow one for each person.
Chicken Pie. — Take two large chickens,
aiid cut them into neat joints. Put the trim-
mings, neck, and bones of the legs into a
stewpan, with some pepper and sjilt, a blade of
mace, an onion, a bunch of savoury herbs, and
a little water, or stock. Let these simmer gently
for one hour and a half. They are to make
gravy. Line the edges of a pie-dish with
a good crust. Put a layer of chicken at the
bottom, then a layer of ham cut in slices, and
over that som'.'^ sausage-meat or forcemeat, and
some hard-boiled eggs cut in slices. Eepeat
until the dish is full. Pour over all a cupful of
water or white stock, and place a cover on the
top. Brush over it the yolk of an egg✪ Chicken Pie. Bake in
a good oven. When the pie has been in the oven
about half an hour, place a piece of paper over
the top to prevent the crust from being frizzled
irp before the meat is sufficiently cooked.
Page 362 · 6 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
Put the legs and neck of the chicken, -with any trimmings of meat that are to be had, a large blade of mace, six or eight peppercorns, a bunch of savoury herbs, a drachm of celery-seed bruised, a piece of thin lemon-rind, and a boned anchovy, into a saucepan with a quart of water, and let the hquid simmer down to half a pint. Prepare half a pint of young mushrooms, and put them into a stewpan -svith an ounce of butter rolled in flour, half a pint of the liquid strained, and half a pint of cream or milk. Put the sauce over a good fire, and stir it until it is sufficiently thick. Pour it round boiled chickens. Time, exclusive of the stock, a quarter of an hour. Probable cost, lOd., if made with milk. Sufficient for a couple of good-sized chickens.
Chicken, Panada (Invalid Cookery). — Take a fresh young chicken, and boil it, until quite tender, in sufficient water to cover it. Take off all the meat from the bones, and pound it in a mortar until quite smooth, with a little of the liquid it was boiled in, and add some salt, nutmeg, and a verj^ little grated lemon-rind. Boil this gently for a few minutes with sufficient liquid to make it of the consistency of thick custard. Time, twenty-five minutes to boil the chicken. Probable cost, chicken, 2s. 6d. A very little of this contains a great deal of nourishment.
Chicken Patties. — Pick the meat from a cold chicken, and mince it very finely. To every six ounces of chicken allow three ounces of lean ham also minced, a piece of butter about the size of an egg rolled in flour, a small teacupful of cream or new milk, and the same of white stock, two pinches of salt, one of pepper, a quarter of a small nutmeg grated, the thin rind of a quarter of a lemon finely grated, and a tea-spoonful of lemon-juice. A few minced mushrooms are a great improvement. Put these into a saucepan, and stir them gently for ten minutes, taking care that they do not bum. Line some patty-pans -with good crust. Put a piece of paper crumpled up or a crust of bread into each to support the top while baking, and place a cover of crust over it. AVhen sufficiently baked, take off the top crust, remove the bread or the paper, three-parts fiU the patty with the mixture, replace the cover, being careful not to break it, and fasten it with white of egg.
CMI
( 131 )
CHI
Time to bake, a quarter of an hour. Probable cost, 2d. each. Allow one for each person.
Chicken Pie. — Take two large chickens, aiid cut them into neat joints. Put the trimmings, neck, and bones of the legs into a stewpan, with some pepper and sjilt, a blade of mace, an onion, a bunch of savoury herbs, and a little water, or stock. Let these simmer gently for one hour and a half. They are to make gravy. Line the edges of a pie-dish with a good crust. Put a layer of chicken at the bottom, then a layer of ham cut in slices, and over that some sausage-meat or forcemeat, and some hard-boiled eggs cut in slices. Repeat until the dish is full. Pour over all a cupful of water or white stock, and place a cover on the top. Brush over it the yolk of an egg. Bake in a good oven. When the pie has been in the oven about half an hour, place a piece of paper over the top to prevent the crust from being frizzled irp before the meat is sufficiently cooked.
Records on this page
Minced ChickenChicken in PeasMushroom Sauce for ChickenChicken Panada (Invalid Cookery)Chicken PattiesChicken Pie