Either of these, -when merely split and broiled, is very dry and
unsavoury eating ; but will be greatly improved if first boiled gently
from five to ten minutes and left to become cold, then divided, dipped
into egg and well seasoned bread-crumbs, plentifully sprinkled with
clarified butter, dipped again into the crumbs, and broiled over a clear
and gentle fire from half to three quarters of an hour It should be
served very hot, with mushroom-sauce or with a little good plain
gravy, which may be thickened and flavoured with a teaspoonful of
mushroom-powder mixed with half as much flour✪ To Broil a Chicken or Fowl and a little butter ;
or with some Espagnole. It should be opened at the back, and
evenly divided quite through; the legs should be trussed like
FowLfor boiling.
CHAP. XIV.]
POULTRY.
275
those of a boiled fowl ; the breast - bone, or bat of the back
may be removed at pleasure, and both sides of the bird should be
made as flat as they can be that the fire ma}’’ penetrate every part
equally : the inside should be first laid towards it. The neck, feet
and gizzard may be boiled down with a small quantity of onion and
carrot, previously browned in a morsel of butter to make the gravy ;
and the liver, after having been simmered with them for five or six
minutes, may be used to thicken it after it is strained. A teaspoonful
of lemon-juice, some cayenne, and minced parsley should be added to
it, and a little arrow-root, or flour and butter,
to f hour.
FRICASSEED FOWLS OR CHICKENS. (ENTREE.)
To make a fricassee of good appearance without great expense,
prepare, with exceeding nicety, a couple of plump chickens, strip off
the skin, and carve them very neatly. Reserve the wings, breasts,
merrythoughts, and thighs ; and stew down the inferior joints with a
couple of blades of mace, a small bunch of savoury herbs, a few white
peppercorns, a pint and a half of water, and a small half- teaspoonful
of salt. When something more than a third part reduced, strain
the gravy, let it cool, and skim olf every particle of fat. Arrange
the joints which are to be fricasseed in one layer if it can be done
conveniently, and pour to them as much of the gravy as will nearly
cover them ; add the very thin rind of half a fine fresh lemon, and
simmer the fowls gently from half' to three quarters of an hour ;
throw in sufficient salt, pounded mace, and cayenne, to give the sauce
a good flavour, thicken it with a large teaspoonful of arrow-root, and
stir to it the third of a pint of rich boiling cream ; then lift the
stewpan from the fire, and shake it briskly round while the beaten
yolks of three fresh eggs✪ Fricasseed Fowls or Chickens, mixed with a spoonful or two of cream, are
added ; continue to shake the pan gently above the fire till the sauce
is just set, but it must not be allowed to boil, or it will curdle in an
instant.
5 to | hour.
ENGLISH CHICKEN CUTLETS. (ENTREE).
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Presented as published in 1884. 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
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Either of these, -when merely split and broiled, is very dry and
unsavoury eating ; but will be greatly improved if first boiled gently
from five to ten minutes and left to become cold, then divided, dipped
into egg and well seasoned bread-crumbs, plentifully sprinkled with
clarified butter, dipped again into the crumbs, and broiled over a clear
and gentle fire from half to three quarters of an hour It should be
served very hot, with mushroom-sauce or with a little good plain
gravy, which may be thickened and flavoured with a teaspoonful of
mushroom-powder mixed with half as much flour and a little butter ;
or with some Espagnole. It should be opened at the back, and
evenly divided quite through; the legs should be trussed like
FowLfor boiling.
CHAP. XIV.]
POULTRY.
275
those of a boiled fowl ; the breast - bone, or bat of the back
may be removed at pleasure, and both sides of the bird should be
made as flat as they can be that the fire ma}’’ penetrate every part
equally : the inside should be first laid towards it. The neck, feet
and gizzard may be boiled down with a small quantity of onion and
carrot, previously browned in a morsel of butter to make the gravy ;
and the liver, after having been simmered with them for five or six
minutes, may be used to thicken it after it is strained. A teaspoonful
of lemon-juice, some cayenne, and minced parsley should be added to
it, and a little arrow-root, or flour and butter,
to f hour.
FRICASSEED FOWLS OR CHICKENS. (ENTREE.)
To make a fricassee of good appearance without great expense,
prepare, with exceeding nicety, a couple of plump chickens, strip off
the skin, and carve them very neatly. Reserve the wings, breasts,
merrythoughts, and thighs ; and stew down the inferior joints with a
couple of blades of mace, a small bunch of savoury herbs, a few white
peppercorns, a pint and a half of water, and a small half- teaspoonful
of salt. When something more than a third part reduced, strain
the gravy, let it cool, and skim olf every particle of fat. Arrange
the joints which are to be fricasseed in one layer if it can be done
conveniently, and pour to them as much of the gravy as will nearly
cover them ; add the very thin rind of half a fine fresh lemon, and
simmer the fowls gently from half' to three quarters of an hour ;
throw in sufficient salt, pounded mace, and cayenne, to give the sauce
a good flavour, thicken it with a large teaspoonful of arrow-root, and
stir to it the third of a pint of rich boiling cream ; then lift the
stewpan from the fire, and shake it briskly round while the beaten
yolks of three fresh eggs, mixed with a spoonful or two of cream, are
added ; continue to shake the pan gently above the fire till the sauce
is just set, but it must not be allowed to boil, or it will curdle in an
instant.
5 to | hour.
ENGLISH CHICKEN CUTLETS. (ENTREE).