Forcemeat for Boned Chicken

Ingredients

• 1 lb. chopped veal
• + tsp. mixed sweet herbs
• 1 c. bread crumbs
• 1 tsp. onion juice
• 1 tsp. salt
• 1 tsp. lemon juice
• Pepper
• 2 tbsp. butter
• 1 egg
• 4 tsp. celery salt
• 1 tbsp. chopped parsley
• Stock or cream to moisten

Method

1. 1

   Mix in order given.

2. 2

   This amount is sufficient for a 3 to 3.5 pound chicken.

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 20. The excerpt below is the record exactly as published.

1 tbsp. chopped parsley. Melt butter in milk or water and pour over bread crumbs, to which seasonings have been added. Poultry seasoning may be omitted and oysters or chopped celery added for Oyster or Celery Stuffing. 32 STEAMED CHICKEN, Dress, clean and truss fowl. Wrap in cheese cloth. Steam about 20 minutes to the pound and 20 minutes over. Unwrap carefully, remove skewers, and place on platter. Make 135 c. rich White Sauce, add to it beaten yolks of 2 eggs, pour over and around chicken and sprinkle with chopped parsley. Steamed. chicken may be stuffed either with well- seasoned cooked rice or cooked celery. BROILED CHICKEN. Singe, wipe, and with a sharp-pointed knife, beginning at back of neck, make a cut through backbone the entire length of bird. Lay open the bird and remove organs. Cut out rib bones on each side of backbone, remove breastbone, then cut through tendons at joints. Sprinkle with salt and pepper, and place in a well-greased broiler. Broil 20 minutes over a clear fire, watching carefully and turning the broiler so that all parts may be equally browned. The flesh side must be exposed to the fire the greater part of the time, as the skin side will brown quickly. Remove to a hot platter, spread with soft butter, sprinkle with salt and pepper, and garnish. Broiled bird is prepared in same way. CHICKEN PIE. Remove large bones from stewed chicken; put meat and sauce in a baking-dish, in the centre oi which a small inverted cup has been placed. Cover with a soft, rich biscuit dough, or rich paste. Bake in a moderate oven until brown. ROAST DUCK WITH POTATO STUFFING. Select a young, fat duck. Dress, clean and weigh; stuff and truss in the same manner as a chicken. Place on a rack in a baking-pan, season and cover the breast with slices of bacon. Dissolve 3 tsp. salt in 3 c. boiling water and pour into the pan. Roast in a hot oven, allowing 20 minutes to the pound and 20 minutes extra; baste frequently. Serve with Giblet Sauce. POTATO STUFFING. 2c. hot riced potatoes. 14 tbsp. butter. 1 tsp. onion juice. Yolk 1 egg. Pepper. 3 tbsp. milk. Salt. 1 tbsp. chopped parsley. Mix in the order given and beat thoroughly. GIBLET SAUCE. 2 tbsp. fat from pan. Pepper. 2 tbsp. flour. i tsp. salt. Giblets. 1c. giblet stock. Cook the giblets, drain and chop fine; reserve stock. Make brown sauce, add giblets, and when hot serve. BONED CHICKEN. Select a chicken that has not been frozen and that has an unbroken skin; remove pin feathers, singe, cut off the head and legs. Do not draw the bird. Place the chicken on a board, breast down, and with a sharp knife make a cut along the entire length of the backbone. Beginning at the neck, on one side scrape the flesh with the skin from the backbone to the free end of the shoulder blade, then follow this bone in the same way until the 33 wing is reached. Cut the ligaments at the joints, and the tendons; press the flesh from the bone to the middle joint of the wing. Free this joint and remove flesh from the bones in the same manner; do not remove the small bone from the tip of wing. Now separate the flesh from the ribs, taking care not to penetrate the inner lining. Disjoint the thigh bone and remove the flesh from it, then from the leg. This last bone can be removed by turning the flesh inside out. The skin lies close around the leg joints and great care must be taken not to break it. Free the wing and leg bones on the other side in the same manner. Begin next at the wish-bone, and when that is free push the fiesh down to the breast-bone. Remove the crop. Use fingers when possible in taking the skin from over the breast- bone. Carefully remove the skin from the rump, cutting through the small end of the backbone. Cut a circular opening around the vent and take out the bony structure with the internal organs, leaving the flesh. Wipe with a damp cloth and place flesh in position. Sprinkle the inside with salt and pepper and fill with the forcemeat; press into shape and sew up the back. Weigh, truss for roasting, cover breast with slices of bacon, and roast, allowing 20 minutes to the pound and 20 minutes extra. The boned chicken may be wrapped in muslin and steamed until tender, then moulded in Aspic Jelly. Save bones to use for stock. FORCEMEAT FOR BONED CHICKEN. 1 lb. chopped veal. + tsp. mixed sweet herbs. 1 c. bread crumbs. 1 tsp. onion juice. 1 tsp. salt. 1 tsp. lemon juice. Pepper. 2 tbsp. butter. Cayenne. 1 egg. 1 4 tsp. celery salt. tbsp. chopped parsley. Stock or cream to moisten

Cook this with the app: pantry check, scaling, and the assistant.