9. We take a little savoury thyme, put it on a board, and
chop it up very finely (the thyme, when chopped, should fill
a saltspoon).
10. We take a small bunch of parsley, wash it in cold
water, and dry it in a cloth.
11. We chop this parsley up very finely, on a board.
12. We put one ounce of butter on a kitchen plate, and
put it in the oven to melt.
13. When the butter is melted, we add a teaspoonful of
lemon jirice, and the chopped thyme, and parsley.
14. We take a lemon, wipe it clean with a cloth.
15. We take a grater, and just give one grate of the
lemon rind, over the other ingredients.
16. We add one egg and pepper and salt to taste, and beat
all up together with a knife.
17. We take a wire sieve and stand it over a piece of
paper.
18. We take some crumb of bread✪ Grilled Veal Cutlets and rub it through the
sieve.
19. We dip each cutlet into the plate, and cover them
all over with the mixture.
20. We then put them in the bread crumbs and cover
them well.
N.B. — We should finger them as little as possible.
21. We take a gridiron and hold it to the fire to warm.
22. We arrange the cutlets on the gridiron.
23. We place the gridiron in front of a bright fire, but
not too near, or the bread crumbs will burn before the
cutlets are sufficiently cooked.
24. We should then let them grill for about ten minutes,
and when they have become a pale brown on one side, we
should turn the gridiron so as to brown them on both sides
alike.
25. For serving, we arrange the cittlets on a wall of
mashed potatoes, (see " Vegetables," Lesson No. 2) in a
circle on a hot dish, one leaning over the other ; the centre
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68 National Training School for Co okay.
may be filled in with rolls of bacony (see below) and with a
thick brown satice (see " Sauces," Lesson No. 2).
For Rolls of Bacon.
1. We cut some thin slices of bacon, about two inches
wide, and about four inches in length.
2. We roll up these strips of bacon.
3. We take a skewer and run it through the centre of
each roll of bacon.
4. We place this skewer, with the bacon, on a tin and
put it in the oven for six minutes.
5. For serving, we take the rolls of bacon off the skewer,
and arrange them in the centre of the cutlets, as described
above.
Cooking Meat, — (Entries.) Fricassee of Chicken. 69
ENTREES.
Lesson No. 7.
FRICASSEE OF CHICKEN.
Average cost of a " Fricassee
of Chicken"
INGREDIENTS.
r young chicken 2
1 small carrot
£ an onion ,
1 stick of celery ,
2 or 3 sprigs of parsley .....
T sprig of thyme
1 bay leaf * . . . . I
2 cloves I
6 peppercorns
1 blade of mace J
ij pint of second white stock . . o
1 oz. of butter o
i| oz. of flour , , o
2 dozen of button mushrooms )
Fried bread j 1
d.
9
1 gill of cream o 6
4 n£
Time required, about one hour and a half.
Average cost of a " Fricassee
of Cold Chicken"
INGREDIENTS.
s.
Some cold chicken, \ one .... 1
\ a carrot s,
\ of an onion
£ a stick of celery \ o
A bouquet garni, of parsley, f
thyme, and bay-leaf }
1 gill of cream o
1 clove j
3 peppercorns ; o
£ a blade of mace )
1 pint of good white stock .... o
I an oz. of butter )
1 oz. of flour / 0
1 dozen button mushrooms .... o
Fried bread )
Salt / 0
3 if
Time required, about forty minutes.
Now we will show you how to make a Fricassee of
Chicken, ✪ Fricassee of Chicken
Page 28 · 2 recipe records on this page
Presented as published in 1891. 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
9. We take a little savoury thyme, put it on a board, and chop it up very finely (the thyme, when chopped, should fill a saltspoon).
10. We take a small bunch of parsley, wash it in cold water, and dry it in a cloth.
11. We chop this parsley up very finely, on a board.
12. We put one ounce of butter on a kitchen plate, and put it in the oven to melt.
13. When the butter is melted, we add a teaspoonful of lemon jirice, and the chopped thyme, and parsley.
14. We take a lemon, wipe it clean with a cloth.
15. We take a grater, and just give one grate of the lemon rind, over the other ingredients.
16. We add one egg and pepper and salt to taste, and beat all up together with a knife.
17. We take a wire sieve and stand it over a piece of paper.
18. We take some crumb of bread and rub it through the sieve.
19. We dip each cutlet into the plate, and cover them all over with the mixture.
20. We then put them in the bread crumbs and cover them well.
N.B. — We should finger them as little as possible.
21. We take a gridiron and hold it to the fire to warm.
22. We arrange the cutlets on the gridiron.
23. We place the gridiron in front of a bright fire, but not too near, or the bread crumbs will burn before the cutlets are sufficiently cooked.
24. We should then let them grill for about ten minutes, and when they have become a pale brown on one side, we should turn the gridiron so as to brown them on both sides alike.
25. For serving, we arrange the cutlets on a wall of mashed potatoes, (see " Vegetables," Lesson No. 2) in a circle on a hot dish, one leaning over the other ; the centre
E 2
68 National Training School for Co okay.
may be filled in with rolls of bacon (see below) and with a thick brown sauce (see " Sauces," Lesson No. 2).
For Rolls of Bacon.
1. We cut some thin slices of bacon, about two inches wide, and about four inches in length.
2. We roll up these strips of bacon.
3. We take a skewer and run it through the centre of
each roll of bacon.
4. We place this skewer, with the bacon, on a tin and put it in the oven for six minutes.
5. For serving, we take the rolls of bacon off the skewer, and arrange them in the centre of the cutlets, as described above.
Cooking Meat, — (Entries.) Fricassee of Chicken. 69
Lesson No. 7.
FRICASSEE OF CHICKEN.
Average cost of a " Fricassee of Chicken"
r young chicken 2
1 small carrot
£ an onion ,
1 stick of celery ,
2 or 3 sprigs of parsley ..... T sprig of thyme
1 bay leaf * . . . . I
2 cloves I
6 peppercorns
1 blade of mace J
ij pint of second white stock . . o
1 oz. of butter o
i| oz. of flour , , o
2 dozen of button mushrooms ) Fried bread j 1
d.
1 gill of cream o 6
4 n£
Time required, about one hour and a half.
Average cost of a " Fricassee of Cold Chicken"
s.
Some cold chicken, \ one .... 1
\ a carrot s,
\ of an onion
£ a stick of celery \ o
A bouquet garni, of parsley, f
thyme, and bay-leaf }
1 gill of cream o
1 clove j
3 peppercorns ; o
£ a blade of mace )
1 pint of good white stock .... o
I an oz. of butter )
1 oz. of flour / 0
1 dozen button mushrooms .... o
Fried bread )
Salt / 0
3 if
Time required, about forty minutes.
Now we will show you how to make a Fricassee of Chicken,
Records on this page
Grilled Veal CutletsFricassee of Chicken