Draw and truss two young chickens and rub them thor-
oughly with the juice of one lemon. Tie two or three slices of
fat pork or bacon over the breast and wrap them up in a
nicely floured cloth. Place them in a stewpan with one quart
of consommé. Bring them to a boil and then let them simmer
gently until done. Do not let them boil any longer than is
necessary. To test: Try the wings with a fork. Let them
stand in the pot for fifteen minutes. Have a nice beef tongue
boiled tender. Let this also stand in its liquor. Have some
fine spinach rubbed through a puree sieve, seasoned well with
pepper, salt, butter, and two tablespoonfuls of cream. Heat it
thoroughly and let it stand in the saucepan. Set your boiled
POULTRT AND GAME 187
fowl in the centre of a platter and put the spinach around ìt.
Cut the tongue in the shape of cutlets and lay the pieces on
top of the spinach around the platter. Make a sauce of the
stock in which the chicken was cooked. To make the sauce,
melt one tablespoonful of butter. When it comes to a boil,
add one tablespoonful of flour. Let this come to a boil and
then add one cup and a half of stock. Boil fìve minutes,
season to taste, and add one glass of Madeira wine. Pour
some of the sauce over the chicken. Serve the rest in a sauce-
boat. The chickens may be carved before you dish them,
placing them together on the platter, or they may be sent to
the table whole.
Greamed Chicken
Clean and cut up in neat pieces two chickens or fowls.
Put them on to boU. Before they are done, pare enough pota-
toes to go nicely with the chickens. Cut them in pieces not
more than two and a half inches in diameter, lay them on the
chicken, and let them boil until done. Then take up the pota-
toes in a dish by themselves. Pour a pint (or, 1£ wished, more)
of sweet cream over the chickens. Let it beat and then
thicken with a scant tablespoonful of flour dissolved in a smaU
half cup of milk. Season to taste with salt, pepper, and fresh
butter. If the cream is not rich, more butter will be required.
Ohicken Oanapés
Cut the meat of a cold chicken in pieces as for chicken
salad. Heat in a doublé boiler a cup and a half of rich milk
and in this stir a tablespoonful of corn-starch, rubbed smooth,
with the same quantity of butter, half a teaspoon of minced
onion and of minced parsley, and salt and white pepper to
taste✪ Boiled Chicken and Tongue. In this sauce simmer the chicken about ten minutes,
and serve on slices of bread toasted or fried in hot fat, or
dipped in butter and browned in the oven. Stick in each bit
of bread a tree or two of parsley.
188 MS8. SEELT'a COOK BOOK
Walled Ohioken ✪ Walled Chicken
Page 107 · 5 recipe records on this page
Presented as published in 1902. 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
Draw and truss two young chickens and rub them thoroughly with the juice of one lemon. Tie two or three slices of fat pork or bacon over the breast and wrap them up in a nicely floured cloth. Place them in a stewpan with one quart of consommé. Bring them to a boil and then let them simmer gently until done. Do not let them boil any longer than is necessary. To test: Try the wings with a fork. Let them stand in the pot for fifteen minutes. Have a nice beef tongue boiled tender. Let this also stand in its liquor. Have some fine spinach rubbed through a puree sieve, seasoned well with pepper, salt, butter, and two tablespoonfuls of cream. Heat it thoroughly and let it stand in the saucepan. Set your boiled
fowl in the centre of a platter and put the spinach around it. Cut the tongue in the shape of cutlets and lay the pieces on top of the spinach around the platter. Make a sauce of the stock in which the chicken was cooked. To make the sauce, melt one tablespoonful of butter. When it comes to a boil, add one tablespoonful of flour. Let this come to a boil and then add one cup and a half of stock. Boil five minutes, season to taste, and add one glass of Madeira wine. Pour some of the sauce over the chicken. Serve the rest in a sauceboat. The chickens may be carved before you dish them, placing them together on the platter, or they may be sent to the table whole.
Creamed Chicken
Clean and cut up in neat pieces two chickens or fowls. Put them on to boil. Before they are done, pare enough potatoes to go nicely with the chickens. Cut them in pieces not more than two and a half inches in diameter, lay them on the chicken, and let them boil until done. Then take up the potatoes in a dish by themselves. Pour a pint (or, 1£ wished, more) of sweet cream over the chickens. Let it beat and then thicken with a scant tablespoonful of flour dissolved in a small half cup of milk. Season to taste with salt, pepper, and fresh butter. If the cream is not rich, more butter will be required.
Chicken Canapés
Cut the meat of a cold chicken in pieces as for chicken salad. Heat in a double boiler a cup and a half of rich milk and in this stir a tablespoonful of corn-starch, rubbed smooth, with the same quantity of butter, half a teaspoon of minced onion and of minced parsley, and salt and white pepper to taste. In this sauce simmer the chicken about ten minutes, and serve on slices of bread toasted or fried in hot fat, or dipped in butter and browned in the oven. Stick in each bit of bread a twig or two of parsley.
Walled Chicken
Records on this page
Boiled Chicken and TongueCreamed ChickenChicken CanapésJellied ChickenWalled Chicken