The economical cook book

Prepare a chicken and truss it as for boiling, but without fudding ; put it in a stew-pan, with sufficient boiling water to cover it ; add two blades of mace, a dozen whole cloves, the same •f allspice, same of peppercorns, same of cardamom seed, a small pinch of cinnamon and a teaspoon of salt ; let all simmer slowly until the fowl is tender; take out the chicken, strain the broth and lay the chicken in again ; pick and wash a teacup of riee, pat it round the fowl, stew gently until tender, and serve. Place the chicken on a hot dish, the rice around it. You may make a brotif with the giblets and any trimmings of veal, and stew the fowl in this, with the other ingredients, as above. Chicken and Oysters. A warmer broth. Prepare and divide a chicken as for a pie, stew it in enough water to cover it until tender, which, if a young chicken, will be in an hour; if old, much longer. Take out the chicken and drain it, keeping it hot; put in the broth a quarter of a pound of butter, rubbed to a paste with a heaping tablespoonful of flour; season with salt and pepper; add two hard-boiled eggs chopped and a tablespoonful of chopped parsley; drain one hundred oysters, add them to the gravy; stew until the oysters are cooked, which will be in a few minutes, and pour over the chicken and serve. If the oysters are large, fifty are sufficient. * Chicken Curry. Divide the chicken as for fricassee, put it in a stew-pan with a very little water; simmer, closely covered, twenty minutes; then take out the chicken, and in the broth which should be very little, fry three thin slices of pork, with two onions sliced; then take out the pork, replace the chicken, add a little more water, if necessary; mix one and a half tablespoonsful of curry powder with a little cold water and a teaspoonful of flour; stir it in the chicken and stew until tender. Serve widi boiled riee in a separate disk. * Fried Chicken. Prepare the fowls as for a fricassee, dividing them into eleven pieces; put the giblets in a stew-pan, with cold water to cover them, and a little pepper and salt, and allow them to simmer for several hours for the gravy; dip each piece of chicken into beaten yolk of egg and roll in cracker dust or very fine bread crumbs (grated and sifted), and seasoned with pepper and salt; and fry each piece very brown in half butter and half lard or very nice beef drippings; when the chicken is done, serve on a hot dish; chop the giblets very fine and pour them, with the broth they were cooked in, into the dripping-pan you fried the FOWLTBY AND GAME. 79 chicken in; thicken with a little flour, and serve separately in a gravy-boat * Chicken Curry, No. 2. Prepare and divide the fowls as above; put into a stew-pan butter the size of an egg, lay the pieces of fowl in this when you have made it hot, fry them a nice brown, pour over them broth to cover which you have prepared by stewing the giblets with a large onion or two small ones; simmer in this for twenty minutes; put in a bowl two tablespoons of curry powder, a teaspoonful of browned flour and a little salt, mixed to a smooth paste with a little cold water; add this to the chicken, shaking it well together until it boils; simmer gently for twenty minutes more, stirring and shaking to prevent it burning; then add two tablespoons of cream, take up the chicken, pour the gravy over, and serve with boiled rice in a separate dish. * Barbecued Chicken. Prepare the chickens as for broiling, split them open on the back and flatten them with a cleaver, lay them in a drippingpan, with the inside of the chickens next the pan ; season with pepper and salt and put them in a hot oven ; baste them occasionally with butter and water. They will take about threequarters of an hour. When done, make a rich brown gravy, as for broiled chickens, pour it over them and serve. * flawed Pigeons.