Handbook of practical cookery

Breast of Chicken. — One side from the breast of a chicken, one half ounce butter. Cut the breast carefully with a sharp knife from the chicken, spread the butter over a small piece of kitchenpaper, roll the piece of chicken in the paper. Lift the piece with a long skewer or fork, and hold it before the fire for ten minutes, turning it once. Remove the paper, and serve on a very hot plate. NOTE. — A leg of fowl may be done in the same way. It is necessary to have a very clear fire for this. Rabbit for Invalid.— One leg or small piece of the back, one quarter tea-spoonful Liebig's extract of beef, one and one-half gill cold water, one pinch salt, one pinch pepper, one half tea-spoonful arrowroot. Soak the piece of rabbit for one hour in a basin of strong salt and water. Take it from the water, place it in a saucepan, pour over the water, place the pan over the fire, and when the water boils draw it on one side. Skim well, and let all simmer slowly together for one hour and a quarter. Moisten now in a small basin the arrowroot with a table-spoonful of cold water, pour it into the sauce-pan, stir well, and then add the Liebig. Simmer ten minutes longer, when it is ready. Serve the rabbit on a hot dish, and pour the sauce over. Rabbit and White Sauce. — One leg or piece of the back of a rabbit, one ounce butter, one half ounce flour, one gill water, one gill milk, one pinch pepper, one pinch salt. Soak the piece of rabbit one hour in strong salt and water. Take it from the water, place it in a sauce-pan, and cover it with cold water. Place the pan on the fire, and when the water boils pour it away; cover it again with water, and when it boils pour it away also. Take out the piece of rabbit, melt in the sauce-pan the butter, add the flour, stir both well together, and then pour in by degrees the water and milk. Stir all till boiling ; draw the pan on one side, add the pepper and salt, and simmer slowly for one hour and a quarter. Serve the piece of rabbit on a very hot dish, and pour the sauce round and over. Boiled Fish. — One small sole, or the tail-end of a cod fish, one small table-spoonful of salt. Place a large sauce-pan of boiling water over the fire, add the salt, and, when rapidly boiling, wash well the piece of cod and plunge it in. Boil for seven minutes. Serve on a folded napkin placed on a very hot dish ; garnish with fresh parsley. To prepare the sole, wash it well and clean it, but keep on both skins; plunge it into plenty of boiling water in which has been dissolved a little salt. Boil for five minutes, and serve in same way as cod fish. Fried Sole.— One fillet of sole, the white of an egg, one pinch salt, one pinch pepper, one table-spoonful bread crumbs. Beat well up the white of egg on a plate. Place on a sheet of kitchen-paper the bread crumb, pepper, and salt Roll the piece of fish well in the egg ; do not handle it, but turn it over and over with a fork ; roll it in the bread crumb. Have in readiness in a stew-pan as much clarified fat* as cover the fish ; place the pan over the fire, and when the fat begins to smoke, plunge in the fish, and cook for three minutes. Lift the fish out with a fork, and place it to drain before the fire on a piece of kitchen-paper. Place it on a hot dish, and garnish with fresh parsley.