Harper's cook book encyclopædia

Chicken en Casserole. — Clean and truss a young chicken as for roasting. In a broad casserole with a top put a sliced carrot and an onion, a sprig of thyme, a stalk of celery, and two table - spoonfuls of butter. Set the casserole on top of the stove, and let the vegetables brown in the butter for about ten minutes. Add to them a pint of brown stock, very well seasoned with salt, white pepper, and paprika; lay in the chicken, cover the casserole, put it in the oven, and keep at a steady heat for three-quarters of an hour. When the chicken has been cooking half an hour, add to the gravy two table-spoonfuls of sherry, a table-spoonful of mushroom catsup, and cover again. Fifteen minutes later drop into the gravy a couple of dozen Parisian potato balls that have been sauted in butter, and as many French mushrooms, each cut in half. Leave the casserole uncovered in the oven for fifteen minutes, or until the chicken is browned ; sprinkle over this a table-spoonful of parsley, minced fine, and send to table in the casserole. Chicken, Celeried. — Take a few pieces of cold roast or boiled chicken or turkey, such as remain after the portion presentable in slices has been removed ; chop them very fine. To each table-spoonful of meat allow a table-spoonful of cream ; season with pepper, salt, a little nutmeg, and celery seed, or celery salt. Put the cream and seasoning into a saucepan, and let it come to a boil. Stir in the chicken, remove from the fire, and beat till frothy. Pile strips of toast in a hollow square on a hot plate, and fill the centre with the celeried chicken. Chicken Consomme Chicken Croquettes Chicken Consomme. — Take a 4-lb. chicken and a small knuckle of veal. Cut up the meat and the bones. Put two table-spoonfuls of butter in a soup-kettle, and .set over the fire to brown ; put in the meat, and stir for five minutes. Cover the kettle, and let simmer for half an hour. Pour in half a gallon of cold water, and let simmer slowly for two hours. Add one sliced carrot, one stalk of celery, one sliced onion, a sprig of parsley, and a bay - leaf ; simmer one hour longer. Strain and set aside until cold. Skim off the fat and reheat. Chicken, Creamed. — Cut one pint of cold chicken and one cupful of mushrooms into small pieces. Heat one pint of cream in a chafing-dish over the hot-water pan ; add one level table-spoonful of flour, stirred smooth in cold milk. When boiling hot, add the chicken and mushrooms ; season with salt, pepper, onion - juice, and chopped parsley. Serve at once. Chicken (Creole fashion). — Singe and clean a large fowl, wash it in cold water, drain and dry well with a clean towel. Truss it tightly as for roasting, so as to give it a plump shape. Put the chicken in a soup-kettle with I lb. of raw bacon, /4 lb. of raw, lean ham, one veal knuckle. Cover with four quarts of cold water. Put the kettle over a brisk fire, and watch for the boiling-point in order to skim then ; do this carefully. When the first scum has been removed put in half a glassful of cold water. Repeat three times the same operation. Season then with one teaspoonful of salt, one salt-spoonful of black pepper, four large carrots, four medium-sized white turnips, one pint of white onions, half a green pepper cut in small pieces, three medium-sized tomatoes, peeled, seeds removed, and the pulp cut in small pieces.