Chicken Pie. — If a young fowl is used it can simply be
jointed and packed in the pie-dish ; but if an old one is used it
must first be boiled. Have the fowl for the pie skinned, not
plucked, then cut into small joints, taking out the bigger bones.
Have ready two or three hard-boiled eggs and a seasoning of 2 tea-
spoons of flour, 1 of pepper, and 1 of salt mixed together on a plate.
Dip each piece of fowl into the mixture on the plate and place in the
dish between each layer slices of hard-boiled egg, some strips of
cooked bacon or ham, fill up to the top of the dish, having egg and
bacon as the top layer. Make some gravy with the giblets and other
parts of the fowl that are not needed for the pie, and pour some
of this into the pie-dish. Cover the pie writh pastry ; brush it over
with the yolk of an egg. Make a hole in the top of the pie. Bake
62
POULTRY.
two and a half hours, at first quickly and then slowly, with oiled
paper over the crust to prevent it burning.
Stewed Chicken with Tomatoes and Mushrooms.
When the chicken is prepared for cooking, cut it into small joints.
Melt 2 oz. of butter in a stew-pan and fry a small minced onion in
it for a few minutes, then fry in the same butter the pieces of
chicken, and season with salt and cayenne ; when these are fried
a golden brown, pour over them 15 pints of white stock, four
tomatoes peeled and cut in half, and half a pint or less of button
mushrooms. Mix a small tablespoon of arrowroot to a smooth
paste with a little cold water and stir to the stock till it boils, then
draw it back and simmer gently for three quarters of an hour ; add
a small pinch of powdered mace, a dessert-spoon of minced
parsley, and simmer for a quarter of an hour. Pile the chicken
on a dish and pour the sauce over, garnish with tomato, parsley,
and sippets of toast.
To Prepare a Chicken for an Invalid. — Take a good-sized
but young chicken, and boil it for thirty minutes ; take off all the
white meat and put on a plate ; then take the remainder of the
chicken with a little of the liquor in which it was boiled, and a
small piece of mace and lemon rind, and let it simmer till the
bones will come out quite clear, and strain it. Pound the white
meat of the chicken in a mortar with some of the liquor added to
make it the thickness of good cream. This may be taken either
warm or cold. The feet of the chicken should be stewed with the
bones.
Quenelles. — Take the crumb of some new bread, steep it in tepid
water for ten minutes, then put it in a clean cloth and wring it
tightly. Put the crumb into a stew-pan with 2 oz. of butter, a little
salt, and two tablespoons of white stock. Place on the fire, con-
tinuing to stir the panada the whole time with a wooden spoon till
it assumes the appearance of paste and no longer adheres to the
bottom of the pan, add 3 yolks of eggs, turn it out on a plate,
smooth it over the surface with the blade of a knife, and having
POULTRY.
63
✪ Mince Chicken
Page 45 · 4 recipe records on this page
Presented as published in 1901. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Chicken Pie. — If a young fowl is used it can simply be
jointed and packed in the pie-dish ; but if an old one is used it
must first be boiled. Have the fowl for the pie skinned, not
plucked, then cut into small joints, taking out the bigger bones.
Have ready two or three hard-boiled eggs and a seasoning of 2 tea-
spoons of flour, 1 of pepper, and 1 of salt mixed together on a plate.
Dip each piece of fowl into the mixture on the plate and place in the
dish between each layer slices of hard-boiled egg, some strips of
cooked bacon or ham, fill up to the top of the dish, having egg and
bacon as the top layer. Make some gravy with the giblets and other
parts of the fowl that are not needed for the pie, and pour some
of this into the pie-dish. Cover the pie writh pastry ; brush it over
with the yolk of an egg. Make a hole in the top of the pie. Bake
62
POULTRY.
two and a half hours, at first quickly and then slowly, with oiled
paper over the crust to prevent it burning.
Stewed Chicken with Tomatoes and Mushrooms.
When the chicken is prepared for cooking, cut it into small joints.
Melt 2 oz. of butter in a stew-pan and fry a small minced onion in
it for a few minutes, then fry in the same butter the pieces of
chicken, and season with salt and cayenne ; when these are fried
a golden brown, pour over them 15 pints of white stock, four
tomatoes peeled and cut in half, and half a pint or less of button
mushrooms. Mix a small tablespoon of arrowroot to a smooth
paste with a little cold water and stir to the stock till it boils, then
draw it back and simmer gently for three quarters of an hour ; add
a small pinch of powdered mace, a dessert-spoon of minced
parsley, and simmer for a quarter of an hour. Pile the chicken
on a dish and pour the sauce over, garnish with tomato, parsley,
and sippets of toast.
To Prepare a Chicken for an Invalid. — Take a good-sized
but young chicken, and boil it for thirty minutes ; take off all the
white meat and put on a plate ; then take the remainder of the
chicken with a little of the liquor in which it was boiled, and a
small piece of mace and lemon rind, and let it simmer till the
bones will come out quite clear, and strain it. Pound the white
meat of the chicken in a mortar with some of the liquor added to
make it the thickness of good cream. This may be taken either
warm or cold. The feet of the chicken should be stewed with the
bones.
Quenelles. — Take the crumb of some new bread, steep it in tepid
water for ten minutes, then put it in a clean cloth and wring it
tightly. Put the crumb into a stew-pan with 2 oz. of butter, a little
salt, and two tablespoons of white stock. Place on the fire, con-
tinuing to stir the panada the whole time with a wooden spoon till
it assumes the appearance of paste and no longer adheres to the
bottom of the pan, add 3 yolks of eggs, turn it out on a plate,
smooth it over the surface with the blade of a knife, and having
POULTRY.
63