Take eight or nine slices from a cold
roasted saddle or loin of mutton. Put plenty
of the cold gravy with it. Set on the fire in
a skillet or in the oven with water enough
to cover it well, about an hour and a half
before dinner. About fifteen minutes be-
fore dinner chop up and put in two silver
onions of the usual size, one rounding table-
spoonful of fine pounded allspice, enough to
make the stew black, a little thickening, and
season with salt and black pepper. Five
minutes before serving up the stew, slice
and put in a large pickled cucumber. Take
out the slices of meat, lay them in a dish,
and stir in the gravy a gill of currant jelly✪ Black Stew.
Pour the gravy over the meat and serve
it up.
(39)
JANE HAMILTON'S RECIPES
BRAINS.
Wash the brains well, and let them stand
an hour in salt and water, then parboil them
in water with a little salt in it. Beat two
eggs well and add them to the brains of
sixteen hogs, also beating in with the eggs
about half a pint of flour or a little more,
not less. After beating in the eggs and flour,
season with salt and black pepper. Have
a frying-pan with plenty of good sweet
lard in it, drop in the batter by spoonfuls,
fry to a light brown on one side, then turn
and fry on the other. Half a pound of lard✪ Brains
is an abundance to fry the above quantity
of brains. There is a thin skin over the
brains which should be taken off before they
are boiled or, more properly, parboiled.
CHICKEN, FRIAR'S.
Take a full-grown fowl, — an old hen will
do very well. After it has baen properly
cleaned and put in salt water for two or
three hours and kept on ice for two or three
(40)
JANE HAMILTON'S RECIPES
days, cut it into pieces, separating every
limb, that is, cut the legs in two and the
wings in three pieces, and separate the
breast and side bones, etc. Put it into a
suitable vessel with two quarts of water,
cover it over, and let it boil for four hours.
Add a little thickening, half a pint of rich
milk, and season with salt and black pepper.
If the fowl is poor stir a slice of butter and
two eggs✪ Chicken, Friar's well beaten into the milk before
that is put in. Thyme makes a good sea-
soning for this dish. It is an improvement
to bake this.
CHICKEN, FRICASSEED.
Take two well-grown, fat chickens that
have been picked and cleaned, separate the
wings, legs, breasts, etc., and lay them in
salt and water for an hour or two. They
may be cooked at once, but will be better
if kept for twenty-four hours in a dish with
a little salt sprinkled on them. When ready
to cook them, wash them, dust them with
(4t)
JANE HAMILTON'S RECIPES
flour, and sprinkle a little salt on them; put
them in the oven with a quarter of a pound
of good lard, let them fry until each piece
is well browned ; then add a quart of water,
cover it over and let it stew. About twenty
minutes before the chicken is done cut up
a large silver onion and put it in the gravy.
Five or six minutes before serving up the
chicken, make the yolks of two eggs into
a batter and stir in the gravy, seasoning with
black pepper✪ Chicken, Fricasseed. When the chicken is done
lay it in a dish and stir in the gravy the
whites of two eggs ; this will cook in a
moment. Pour the gravy on the chicken
and serve it up.
•:
CHICKEN, FRIED. ✪ Chicken, Fried
Page 8 · 5 recipe records on this page
Presented as published in 1909. 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
Take eight or nine slices from a cold roasted saddle or loin of mutton. Put plenty of the cold gravy with it. Set on the fire in a skillet or in the oven with water enough to cover it well, about an hour and a half before dinner. About fifteen minutes before dinner chop up and put in two silver onions of the usual size, one rounding tablespoonful of fine pounded allspice, enough to make the stew black, a little thickening, and season with salt and black pepper. Five minutes before serving up the stew, slice and put in a large pickled cucumber. Take out the slices of meat, lay them in a dish, and stir in the gravy a gill of currant jelly. Pour the gravy over the meat and serve it up.
(39)
BRAINS.
Wash the brains well, and let them stand an hour in salt and water, then parboil them in water with a little salt in it. Beat two eggs well and add them to the brains of sixteen hogs, also beating in with the eggs about half a pint of flour or a little more, not less. After beating in the eggs and flour, season with salt and black pepper. Have a frying-pan with plenty of good sweet lard in it, drop in the batter by spoonfuls, fry to a light brown on one side, then turn and fry on the other. Half a pound of lard is an abundance to fry the above quantity of brains. There is a thin skin over the brains which should be taken off before they are boiled or, more properly, parboiled.
CHICKEN, FRIAR'S.
Take a full-grown fowl, — an old hen will do very well. After it has been properly cleaned and put in salt water for two or three hours and kept on ice for two or three
(40)
days, cut it into pieces, separating every limb, that is, cut the legs in two and the wings in three pieces, and separate the breast and side bones, etc. Put it into a suitable vessel with two quarts of water, cover it over, and let it boil for four hours. Add a little thickening, half a pint of rich milk, and season with salt and black pepper. If the fowl is poor stir a slice of butter and two eggs well beaten into the milk before that is put in. Thyme makes a good seasoning for this dish. It is an improvement to bake this.
CHICKEN, FRICASSEED.
Take two well-grown, fat chickens that have been picked and cleaned, separate the wings, legs, breasts, etc., and lay them in salt and water for an hour or two. They may be cooked at once, but will be better if kept for twenty-four hours in a dish with a little salt sprinkled on them. When ready to cook them, wash them, dust them with
(4t)
flour, and sprinkle a little salt on them; put them in the oven with a quarter of a pound of good lard, let them fry until each piece is well browned ; then add a quart of water, cover it over and let it stew. About twenty minutes before the chicken is done cut up a large silver onion and put it in the gravy. Five or six minutes before serving up the chicken, make the yolks of two eggs into a batter and stir in the gravy, seasoning with black pepper. When the chicken is done lay it in a dish and stir in the gravy the whites of two eggs ; this will cook in a moment. Pour the gravy on the chicken and serve it up.
•:
CHICKEN, FRIED.
Records on this page
Black StewBrainsChicken, Friar'sChicken, FricasseedChicken, Fried