Myra's cookery book

I table spoonful I Dress and cut up into joints. Put it with the giblets into a pan. ' Pour over till all is covered. Let all soak 2 hours. Take out the meat, and wipe it in a cloth. Melt in a stcwpan over a slow fire. Sprinkle over. Add. 153 MYRA’S COOKERY BOOK. FRICASSEED {continued). Order. Ingredients. Quantities. Method. g... ... Put the fowl into the butter, and stir with a wooden spoon till the butter melts, but do not let the fowl brown. 10... Stock or water the fowl was soaked in ... ... Pour over till the fowl is covered. II... Bunch of herbs ... ... Add. 12... ... ... ... Let all simmer gently 40 minutes. 13... Onions, small 12 Put in boiling water to whiten them. 14... Cock’s-comb If liked ... |- Add to the stew with the onions. 15... Mushrooms ... Cut in two 16... ... Cover the stewpan with buttered paper. 17... ... ... Let all stew another 20 minutes, making i hour in all. 18... ... Prick the pieces of fowl with a fork to see if they are done. 19... ... ... ... Dress the pieces of fowl and giblets in the centre of the dish, and the onions and mushrooms round it. 20... Beaten yolks of eggs 2 Add to the sauce when it has been strained and does not boil. 21... Lemon juice... A few drops Stir in well, pour over the fowl, anil serve. lO.-CHICKEN, an hlanc. Order. Ingredients. Quantities. Method. I... Chicken I Pick, singe, and truss as for boiling. 2... Water pint ... Put in an enamelled saucepan. 3... Butter 2 OZ. Add. 4... Sweet herbs... A bunch Add. 5- Onion I cut in two Add. 6... Salt A pinch Add, 7... . When it boils put in the chicken. 8... Let it boil quickly, to reduce the liquor one-half when the chicken is done. POULTRY. 153 CHICKEN, an blanc — [continued). Order. Ingredients. Quantities. Method. g... Take out the chicken and keep it hot. 10... Butter Flour ... Strain the liquor through a sieve. 11.. . 12.. . I oz. I tea 1 Work together into a ball and put spoonful j in a stewpan. 13... ... Add part of the liquor and boil 5 minutes. 14... Yolk of eg'g ... I or 2 ... Beat up. ) 15... Milk I or 2 dessert spoonsful 1 Add to the egg and beat in. 16... ... ... When the sauce has ceased boiling add the beaten egg to it. 17... ... ... Put it back on the fire and if it is too thick add more broth. 18... Lemon juice I lemon Add. 19... Pepper A little ... Add. 20... ... Put the chicken in breast downwards, and let it simmer a few minutes without boiling. 21... ... ... Put the chicken on a hot dish breast Butter upwards. 22... i oz. Add to the sauce, stir in, and pour the sauce ov'er the chicken. IL-CHICKEN, a la Marengo. Order. Ingredients. Quantities. Method. I... Chicken r Divide in small joints. 2... Olive oil I wine glassful Heat in a stewpan. 3--- Eschalots i oz. Add whole. 4... Garlic If liked ... Crush I clove and add. 5... Pepper, salt ... • •• Add. 6... • . • ... Put in the larger joints of chicken first, then the smaller ones. 7... ••• ••• Turn with a fork, till all are browned, this will take about i hour. 8... Sherry I wine glassful Put in a small saucepan. 154 MYRA'S COOKERY BOOOK. CHICKEN, (I la Marengo — {continncd). Older. Iiigredientii. Quantities. Method. 0... Stock i pint ... Add. lo... Eschalots 2 II...