Dress a full-grown spring chicken the same as for roasting, seasoning
it with salt and pepper inside and out; then All the body with oysters;
place it in a tin pail with a close-fitting cover. Set the pail in a pot of
fast-boiling water and cook until the chicken is tender. Dish up the
chicken on a warm dish, then pour the gravy into a saucepan, put into it a
tablespoonful of butter, half of a cupful of cream or rich milk, three hard-
boiled egg✪ Stewed Whole Spring Chickens chopped fine, some minced herbs and a tablespoonful of flour.
Let all boil up and then pour it over the chicken. Serve hot.
PICKLED CHICKEN.
Boil four chickens till tender enough for meat to fall from bones; put
meat in a stone jar and pour over it three pints of cold, good cider vinegar
and a pint and a half of the water in which the chickens were boiled; add
spices if preferred✪ Pickled Chicken, and it will be ready for use in two days. This is a pop-
ular Sunday evening dish; it is good for luncheon at any time.
RISSOLES OF CHICKEN.
Mince up finely the remains of a cold chicken together with half the
quantity of lean, cold ham. Mix them well, adding enough white sauce to
POULTRY AND GAME.
85
moisten them. Now have light paste rolled out until about a quarter of
an inch or✪ Rissoles of Chicken a little more in thickness. Cut the paste into pieces, one inch
by two in size, and lay a little of the mixture upon the centres of half of
the pieces and cover them with the other halves, pressing the edges neatly
together and forming them into little rolls. Have your frying pan ready
with plenty of boiling hot lard, or other frying medium, and fry until they
become a golden-brown color. A minute or two will be sufficient for this.
Then drain them well and serve immediately on a napkin.
CHICKEN PATTIES.
Mince up fine cold chicken, either roasted or boiled. Season it with
pepper and salt, and a little minced parsely and onion. Moisten it with
chicken gravy or cream sauce, fill scalloped shells that are lined with
pastry with the mixture, and sprinkle bread crumbs over the tops. Put
two or three tiny pieces of butter✪ Chicken Patties over each, and bake brown in a hot
oven.
TO BROIL CHICKEN.
After dressing and washing the chickens as previously directed, split
them open through the back-bone; frog them by cutting the cords under
the wings and laying the wings out flat; cut the sinews under the second
joint of the leg and turn the leg down; press down the breast-bone without
breaking it.
Season the chicken with salt and pepper✪ To Broil Chicken, lay it upon the gridiron with
the inside first to the fire; put the gridiron over a slow fire, and place a tin
sheet and weight upon the chicken, to keep it flat; let it broil ten minutes,
then turn and proceed in the same manner with the other side.
The chicken should be perfectly cooked, but not scorched. A broiled
chicken brought to the table with its wings and legs burnt, and its breast
half cooked, is very disagreeable. To avoid this, the chicken must be
closely watched while broiling, and the fire must be arranged so that the
heat shall be equally dispensed. When the fire is too hot under any one
part of the chicken, put a little ashes on the fire under that part, that the
heat may be reduced.
Page 51 · 6 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dress a full-grown spring chicken the same as for roasting, seasoning it with salt and pepper inside and out; then Fill the body with oysters; place it in a tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water and cook until the chicken is tender. Dish up the chicken on a warm dish, then pour the gravy into a saucepan, put into it a tablespoonful of butter, half of a cupful of cream or rich milk, three hardboiled eggs chopped fine, some minced herbs and a tablespoonful of flour. Let all boil up and then pour it over the chicken. Serve hot.
PICKLED CHICKEN.
Boil four chickens till tender enough for meat to fall from bones; put meat in a stone jar and pour over it three pints of cold, good cider vinegar and a pint and a half of the water in which the chickens were boiled; add spices if preferred, and it will be ready for use in two days. This is a popular Sunday evening dish; it is good for luncheon at any time.
RISSOLES OF CHICKEN.
Mince up finely the remains of a cold chicken together with half the quantity of lean, cold ham. Mix them well, adding enough white sauce to
moisten them. Now have light paste rolled out until about a quarter of an inch or a little more in thickness. Cut the paste into pieces, one inch by two in size, and lay a little of the mixture upon the centres of half of the pieces and cover them with the other halves, pressing the edges neatly together and forming them into little rolls. Have your frying pan ready with plenty of boiling hot lard, or other frying medium, and fry until they become a golden-brown color. A minute or two will be sufficient for this. Then drain them well and serve immediately on a napkin.
CHICKEN PATTIES.
Mince up fine cold chicken, either roasted or boiled. Season it with pepper and salt, and a little minced parsely and onion. Moisten it with chicken gravy or cream sauce, fill scalloped shells that are lined with pastry with the mixture, and sprinkle bread crumbs over the tops. Put two or three tiny pieces of butter over each, and bake brown in a hot oven.
TO BROIL CHICKEN.
After dressing and washing the chickens as previously directed, split them open through the back-bone; frog them by cutting the cords under the wings and laying the wings out flat; cut the sinews under the second joint of the leg and turn the leg down; press down the breast-bone without breaking it.
Season the chicken with salt and pepper, lay it upon the gridiron with the inside first to the fire; put the gridiron over a slow fire, and place a tin sheet and weight upon the chicken, to keep it flat; let it broil ten minutes, then turn and proceed in the same manner with the other side.
The chicken should be perfectly cooked, but not scorched. A broiled chicken brought to the table with its wings and legs burnt, and its breast half cooked, is very disagreeable. To avoid this, the chicken must be closely watched while broiling, and the fire must be arranged so that the heat shall be equally dispensed. When the fire is too hot under any one part of the chicken, put a little ashes on the fire under that part, that the heat may be reduced.
Records on this page
Stewed Whole Spring ChickenChicken with GravyPickled ChickenRissoles of ChickenChicken PattiesTo Broil Chicken