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Mrs. Lincoln's Boston cook book

1884

Page 158 · 6 recipe records on this page

Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
To Mould in Aspic Jelly. — Take enough stock to fill the mould, — heef\f for dark jell}', and veal or chicken, if for light. Season highly with salt, pepper, celery seed, herbs, lemon, or wine. If a darker shade be desired, add a little caramel. For three pints of stock mix the whites and shells of two eggs with the cold stock ; add one box of Cox's gela- tine which has been soaked in one cup of cold water. Put all over the fire, and stir till hot. Boil till a thick scum has formed ; remove that, and strain the liquor through a fine napkin. Pack a mould in a pan of snow or broken ice, and pour in jelly to the depth of half an inch. When hard, garnish The Boston Cook Book, 267 Yfith. fancy vegetables of different colors^ slices of hard-boiled eggs^ Italian paste^ rings of macaroni^ etc. Fasten each ornament in place with hquid jelly, and when hard add enough jell}^ to cover all. When this is hard, place the meat, or whatever you have to mould, in the centre, being careful not to let it break the jelly. Keep the meat in place with some of the liquid jel- h^, and when hard add enough jelly to fill the mould. If to be dec- 3^ ChickeivdiTjelly. orated on the side, dip the ornaments in the liquid jell}', and if the mould be icy cold, they will adhere. The jelly must be added slowly. Keep in the mould in a cool place till ready to serve. To remove it, dip the mould quickly in warm (not hot) water, put the dish over it, and invert dish and mould together. Garnish withpar5% and sparkling jelly. Tongue,, boned turkey or chicken,, birds,, moulds of different kinds of meat smdjish, etc., may be served in jell3\ Pressed Chicken. An Easy Way of Preparing Boneless Chicken, — Boil a fowl in as little water as possible till the bones slip out and the gristly portions are soft. Remove the skin, pick the meat apart, and mix the dark and white meats. Re- move the fat, and season the liquor highly with salt and pepper; also with celery salt and lemon juice ^ if you like. Boil down to one cupful✪ Pressed Chicken,, and mix with the meat. Butter a mould, and decorate the bottom and sides with slices of hard-boiled eggs ; also with thin slices of tongue or ham cut into round or fancy shapes. Pack the meat in, and set awa}^ to cool with a weight on the meat. When ready to serve, dip the mould in warm water, and turn out carefully. Garnish with parsley,, strips of lettuce or celery leaves^ and radishes or beets. 268 The Boston Cook Book. Blanquette of Chicken. Make one cup of cream sauce ^ put it in a double boiler, and add one pint of cooked chicken cut in strips, and one tahlespoonful of chopped parsley. When hot, beat the yolks of two eggs; add two tablespoonfals of milk✪ Blanquette of Chicken^ and stir into the chicken. Cook two minutes. Serve in rice or potato border^ or with a garnish of toast points. Chicken Pilau. Warm one pint of canned chicken^ or cold roast or boiled chicken., in one pint of water till the meat is very tender. Skim out the meat, and add to the^ liquor one pint of strained tomatoes. Season highly with salt., pepper., fine chopped onion., and curry or Chutney sauce. When boiling, add one cup of well-washed rice., and cook twenty minutes, or till the rice is soft. Add the pieces of chicken and half a cup of butter or cream✪ Chicken Pilau. When hot, turn out on a platter, and garnish with triangles of toast. Scalloped Chicken. ✪ Scalloped Chicken