Cook the onion and butter 5 minutes, stirring well, then add the flour and stir till well browned. Then pour in gradually, stirring constantly, the chicken stock and the strained tomatoes. Bring to the boiling point, season with 1 teaspoon of salt and % teaspoon of paprika. Add IV2 cups of the cooked chicken, or other fowl, cut in small cubes, and let it stand 10 or 15 minutes in the top of a double boiler, so that the meat may absorb some of the sauce. ITTAN-ED CmCXEN HAWAIIAN Chicken (jointed), 1, Pork, 1 slice, Luan or taro tops (broken), 1 pint, Ti leaves, Salt and pepper✪ Hawaiian Chicken. Season the chicken, pork, and luan leaves to taste .with salt and pepper. Roll them in ti leaves, and bake in an oven or on hot stones. Fish may be prepared in the same way, omitting the pork. BRUNSWICK STEW Chicken, 1, Onion, 1, Tomatoes, 4, Lima beans, 1 pint, Corn, boiled, cut from the cob, 4 ears, Butter, 2 tablespoons, Salt and pepper✪ Brunswick Stew. 87 MEATS AROUND-THE-WORLD COOK BOOK Joint a chicken and stew it with the onion in a little water for 1 hour. Then add the tomatoes, cut in pieces, the beans, corn, butter, and seasoning. Then boil slowly for 1 hour longer. SPANISH STEW Chickens (jointed), 2, Salt pork, % pound, Water, 1 pint, Tomatoes, 2 quarts, Potatoes (boiled), 4, French peas, 1 can, Butter, 2 tablespoons. Salt, cayenne✪ Spanish Stew. Cut the pork into fine pieces and boil in the water in a stewpan, for 20 minutes. Then put in the chicken and the tomatoes, which have been strained through a colander. Add a little cayenne and salt and two tablespoons of butter. Stew until tender, and then put in the boiled potatoes and the peas from which the liquor has been drained. Let all simmer for 10 minutes and then serve. JELLIED CHICKEN, NO. 1 Veal, 1 knuckle. Chicken (6-pound), 1, Onion juice, Celery seed, Salt, pepper, paprika. Eggs, hard-boiled✪ Jellied Chicken, No. 1. Wipe the knuckle of veal and put it into a soup-kettle and cover with cold water and bring it gradually to the boiling- point. Dress and clean a 6-pound fowl and add to the veal-stock, 88 AROUND THE- WORLD COOK BOOK MEATS and cook until the bird is tender. Remove the fowl and cook the stock until it is reduced to 2 cupsful, then season with salt and pepper and onion juice, and clear. Force ll^ cups of the lean veal through the meat-chopper, add to it 1 cup of stock, and season with salt, paprika and onion juice; then add l^ teaspoon of celery seed, or 1 cup of celery cut in small pieces. Pour some of the remaining stock into a bread-pan to the depth of % inch. Set the pan in a larger pan of ice-water, and when firm, garnish with hard-boiled eggs, pimentoes cut fine in fancy shapes, and a few fresh mint leaves. Cover with the remaining stock, adding it by spoonsful at a time, so as not to disturb the decorations. When this is firm add a layer of veal, cover with a layer of chicken-meat (also forced through the meat-chopper), and then repeat. Spread evenly, cover with buttered paper, place a weight on top, and let it stand in the ice-box overnight. Garnish with fresh water-cresses. JELLIED CHICKEN, NO. 2 Chicken (young roasting fowl), 1, Eggs, Salt, 1 level teaspoon, Peppercorns, 6, Mace, 1 blade. Parsley, 2 sprigs, Celery, 2 stalks. Lemon, %, Onion, sliced, 1, Gelatin, 2 tablespoons✪ Jellied Chicken, No. 2.

AI-modernized reading of the original text

Cook the onion and butter 5 minutes, stirring well, then add the flour and stir till well browned. Then pour in gradually, stirring constantly, the chicken stock and the strained tomatoes. Bring to the boiling point, season with 1 teaspoon of salt and % teaspoon of paprika. Add IV2 cups of the cooked chicken, or other fowl, cut in small cubes, and let it stand 10 or 15 minutes in the top of a double boiler, so that the meat may absorb some of the sauce. ITTA-ED CHICKEN Chicken (jointed), 1, Pork, 1 slice, Luan or taro tops (broken), 1 pint, Ti leaves, Salt and pepper. Season the chicken, pork, and luan leaves to taste .with salt and pepper. Roll them in ti leaves, and bake in an oven or on hot stones. Fish may be prepared in the same way, omitting the pork. BRUNSWICK STEW Chicken, 1, Onion, 1, Tomatoes, 4, Lima beans, 1 pint, Corn, boiled, cut from the cob, 4 ears, Butter, 2 tablespoons, Salt and pepper. Joint a chicken and stew it with the onion in a little water for 1 hour. Then add the tomatoes, cut in pieces, the beans, corn, butter, and seasoning. Then boil slowly for 1 hour longer. SPANISH STEW Chickens (jointed), 2, Salt pork, % pound, Water, 1 pint, Tomatoes, 2 quarts, Potatoes (boiled), 4, French peas, 1 can, Butter, 2 tablespoons. Salt, cayenne. Cut the pork into fine pieces and boil in the water in a stewpan, for 20 minutes. Then put in the chicken and the tomatoes, which have been strained through a colander. Add a little cayenne and salt and two tablespoons of butter. Stew until tender, and then put in the boiled potatoes and the peas from which the liquor has been drained. Let all simmer for 10 minutes and then serve. JELLIED CHICKEN, NO. 1 Veal, 1 knuckle. Chicken (6-pound), 1, Onion juice, Celery seed, Salt, pepper, paprika. Eggs, hard-boiled. Wipe the knuckle of veal and put it into a soup-kettle and cover with cold water and bring it gradually to the boilingpoint. Dress and clean a 6-pound fowl and add to the veal-stock, and cook until the bird is tender. Remove the fowl and cook the stock until it is reduced to 2 cupsful, then season with salt and pepper and onion juice, and clear. Force ll^ cups of the lean veal through the meat-chopper, add to it 1 cup of stock, and season with salt, paprika and onion juice; then add l^ teaspoon of celery seed, or 1 cup of celery cut in small pieces. Pour some of the remaining stock into a bread-pan to the depth of % inch. Set the pan in a larger pan of ice-water, and when firm, garnish with hard-boiled eggs, pimentoes cut fine in fancy shapes, and a few fresh mint leaves. Cover with the remaining stock, adding it by spoonsful at a time, so as not to disturb the decorations. When this is firm add a layer of veal, cover with a layer of chicken-meat (also forced through the meat-chopper), and then repeat. Spread evenly, cover with buttered paper, place a weight on top, and let it stand in the ice-box overnight. Garnish with fresh water-cresses. JELLIED CHICKEN, NO. 2 Chicken (young roasting fowl), 1, Eggs, Salt, 1 level teaspoon, Peppercorns, 6, Mace, 1 blade. Parsley, 2 sprigs, Celery, 2 stalks. Lemon, %, Onion, sliced, 1, Gelatin, 2 tablespoons.

Records on this page

Hawaiian ChickenBrunswick StewSpanish StewJellied Chicken, No. 1Jellied Chicken, No. 2

Around-the-world cook book