Southern Recipes

Cut up two chickens, trimming off all the fat; put them in just enough water to cover them with a little salt and pepper, boil slowly until tender and remove from gravy, into which stir the beaten yolks of four eggs, onequarter of a pound of butter, a little nutmeg, two teaspoonfuls of flour and one cup of cream. Let it just come to a boil and pour over the chicken. VEAL BIRDS Get the best cutlets, cut as thin as paper in pieces about two by three inches or two by four inches, avoiding any stringy parts. The scraps of the veal for forcemeat as follows : Grind veal, also grind a piece of salt pork two inches square, a large piece of bread, a lump of butter size of a walnut, a suspicion of onion, parsley, mix all, spread on large pieces of veal and then cut mushrooms on top and roll up ( fasten with toothpicks) • Roll these birds in flour and fry in butter ; when brown pour over the cream enough to cover and stew fifteen minutes, also add remainder of the can of mushrooms when stewing. Serve on fancy shaped toast. MOUSSE DE POULET Scald one cup of well reduced, highly seasoned stock, beat the yolks of three eggs slightly, add one-fourth of a teaspoonful each of common salt, and celery salt, a dash of paprika and cook until the mixture coats the spoon as a boiled custard. Remove from the fire and add one tablespoonful of granulated gelatine softened in one-fourth of a cup of the chicken stock. Strain over four ounces of cooked white meat of a chicken chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mold until chilled and well set, turn on a bed of lettuce, and fill in the center with equal parts of celery and English walnuts blanched, sliced and well mixed with French dressing. SWEETBREADS AND CHICKEN MOUSSE Parboil sweetbreads one half pound, chop and rub through a sieve (there should be one cup full), mix with one-half cup of cooked or raw chicken, rub through sieve. Add gradually white of one egg, and work until smooth, then add three-quarters of a cup of heavy cream. Line a buttered mold with mixture, and place in a pan of hot water, cover with a buttered paper, and bake until firm. Serve with Hollandaise sauce. Fish made the same way, served with creamed oysters. Ham with bread crumbs, and filled in with spinach. FRIED CHICKEN Cut chicken up, sift a little flour over it, salt and pepper. Have lard boiling in frying pan, drop chicken into this, fry until well browned and cooked through, from fifteen to twenty minutes, according to size of the chicken. Pour off the top of the lard after all the chicken is fried leaving in the pan any gravy of the chicken that might remain. Put in cup of cream or milk with butter and flour enough to thicken a little* Season with salt and pepper. Serve with chicken. CHICKEN HASH Boil a young chicken as you would to make a salad, and when done, cut up. Take some mashed Irish potatoes, line a small baking dish, and put in the oven to brown. To one pint of sweet milk add two tablespoonfuls of butter, and flour enough to thicken. Add some chopped parsley and onions, salt and pepper to taste, then put into this sauce the chicken, mixing thoroughly. Pour into dish of brown potatoes and serve at once. Do not put in the oven after the hash is put in this dish. CHICKEN CROQUETTES Mince chicken as fine as possible and season with pepper, salt and nutmeg; one small