CHICKEN BROTH.— Skin a small chicken, and split it in two ; boil in a quart of water, or more, with three blades of mace, and a small crust of white bread✪ Chicken Broth, over a slow fire till reduced to half the quantity. Skim. CHICKEN CURRY.— Remove the skin ; cut up raw, slice onions, and fry both in butter to a light brown. Lay the joints cut into two or three pieces each, into a stew-pan, with a veal or mutton gravy, and two cloves of garlick. Simmer till tender ; and before serving, take a spoonful or two of curry powder, a spoonful of flour, and 1 oz. of butter, and four table-spoonfuls of cream, and add them to the stew ; salt to taste. Squeeze in a little lemon. A dish of rice, boiled dry must be served. CHICKEN and HAM PAT- TIES.— Take the white meat from the breast of chickens, and 4 ozs. of ham cut small ; put them into a a stew- pan, with 1 oz. of butter rolled in flour, half a gill of cream, half a gill of real stock, a little nutmeg, lemon-peel, cay- enne pepper, salt, and a spoonful of lemon juice. Stir over the fire some time, but do not bum. CHICKEN and HAM Potted. — Bake the chicken in a close covered pan with a little water for about 30 minutes, adding, as you like, salt, pep- per, cloves, mace. Broil or fry some ham, and pound both chicken and ham small, moistening with butter : place in alternate layers when you pot them, and press tightly. CHICKEN PANADA.— Boil a chicken in a quart of water, till three parts done ; skin it, cut off the white meat, and pound it to a thick paste with a little of the water it was boiled in ; season it with salt, nutmeg, and lemon-peel ; boil gently for a few minutes ; let it not be so thick. It is very nourishing. y CHICKEN PIE.-: Cut the chickens in pieces, and boil nearly tender. Make a rich crust with an egg cm 1 22 CHI or two to make it light and puff. Sea- son the chicken and slices of ham with pepper, salt, mace, nutmeg, and cay- enne. Put them in layers, first the ham, chicken, forcemeat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, &c. Pour it over the contents of the pie, and cover with a paste. Bake an hour. CHICKEN POX.— This is a mild eruptive disease, and seldom occurs more than once in a person’s life-time. The eruption is attended with but little indisposition. There is a slight chilli- ness, weariness, cough, fever, bad appe- tite, &c., a day or two before the erup- tion appears, which resembles the small- pox. Treatment is simply plenty of cooling drinks acidulated, some cooling and aperient medicine, to keep the bowels gently open. Let the patient also be kept warm till the pox die away. CHICKEN PUDDING.— Cut half a pound of good ham very fine, and a couple of chickens. Season with salt, pepper, thyme, nutmeg, and mace. Stew them gently, and in ten minutes, add a lump of butter. When half stewed, take them out, and cool. Re- serve the gravy to serve with the pud- ding. Then take a pound of flour, a quart of milk, four eggs, well beaten, and salt. This will form the batter. Put a layer of chicken in a dish, and pour over it a portion of the batter, and so alternately till the dish is full. Bake it brown. Put an egg to the gravy pre- served ; give it a boil, and put in a sauce-boat to serve with the pudding, ✪ Boiled Chickens

AI-modernized reading of the original text

CHICKEN BROTH.— Skin a small chicken, and split it in two ; boil in a quart of water, or more, with three blades of mace, and a small crust of white bread, over a slow fire till reduced to half the quantity. Skim. CHICKEN CURRY.— Remove the skin ; cut up raw, slice onions, and fry both in butter to a light brown. Lay the joints cut into two or three pieces each, into a stew-pan, with a veal or mutton gravy, and two cloves of garlick. Simmer till tender ; and before serving, take a spoonful or two of curry powder, a spoonful of flour, and 1 oz. of butter, and four table-spoonfuls of cream, and add them to the stew ; salt to taste. Squeeze in a little lemon. A dish of rice, boiled dry must be served. CHICKEN and HAM PAT- TIES.— Take the white meat from the breast of chickens, and 4 ozs. of ham cut small ; put them into a a stewpan, with 1 oz. of butter rolled in flour, half a gill of cream, half a gill of real stock, a little nutmeg, lemon-peel, cayenne pepper, salt, and a spoonful of lemon juice. Stir over the fire some time, but do not bum. CHICKEN and HAM Potted. — Bake the chicken in a close covered pan with a little water for about 30 minutes, adding, as you like, salt, pepper, cloves, mace. Broil or fry some ham, and pound both chicken and ham small, moistening with butter : place in alternate layers when you pot them, and press tightly. CHICKEN PANADA.— Boil a chicken in a quart of water, till three parts done ; skin it, cut off the white meat, and pound it to a thick paste with a little of the water it was boiled in ; season it with salt, nutmeg, and lemon-peel ; boil gently for a few minutes ; let it not be so thick. It is very nourishing. y CHICKEN PIE.-: Cut the chickens in pieces, and boil nearly tender. Make a rich crust with an egg cm 1 22 CHI or two to make it light and puff. Season the chicken and slices of ham with pepper, salt, mace, nutmeg, and cayenne. Put them in layers, first the ham, chicken, forcemeat balls, and hard eggs in layers. Make a gravy of knuckle of veal, mutton bones, seasoned with herbs, onions, pepper, &c. Pour it over the contents of the pie, and cover with a paste. Bake an hour. CHICKEN POX.— This is a mild eruptive disease, and seldom occurs more than once in a person’s life-time. The eruption is attended with but little indisposition. There is a slight chilliness, weariness, cough, fever, bad appetite, &c., a day or two before the eruption appears, which resembles the smallpox. Treatment is simply plenty of cooling drinks acidulated, some cooling and aperient medicine, to keep the bowels gently open. Let the patient also be kept warm till the pox die away. CHICKEN PUDDING.— Cut half a pound of good ham very fine, and a couple of chickens. Season with salt, pepper, thyme, nutmeg, and mace. Stew them gently, and in ten minutes, add a lump of butter. When half stewed, take them out, and cool. Reserve the gravy to serve with the pudding. Then take a pound of flour, a quart of milk, four eggs, well beaten, and salt. This will form the batter. Put a layer of chicken in a dish, and pour over it a portion of the batter, and so alternately till the dish is full. Bake it brown. Put an egg to the gravy preserved ; give it a boil, and put in a sauce-boat to serve with the pudding,

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