The Blue grass cook book

the meat, chop it rather fine, and season it well with pepper and salt; put into the bottom of a mould some slices of hard-boiled eggs and layers of chicken until mould is nearly full ; boil down the water the chicken was boiled in until there is about a cupful left; season it well and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand over night or all day on ice. Let it be sliced at table. Garnish the dish with light-colored celery-leaves or fringed celery. CURRIED CHICKEN Boil chicken tender; take out and lay on platter; take 1 teaspoon of curry and flour enough to make the liquor the thickness of good gravy; mix both together smooth with a little water, and stir into liquor the chicken was boiled in ; then put back the chicken, and let all boil slowly for 15 minutes, stirring slightly. FRICASSEE OF CHICKEN 1 tender chicken, 1 teacupful of butter, 1 tablespoonful of flour 1 bunch of parsley, 1 saltspoonful of celery seed. Wash the chicken and cut it up as for frying; put into a stew-pan, with hot water enough to cover it, add the celery seed and salt; let it boil gently, taking off the scum as it rises, until it is tender, which will take about 1 hour; then rub the butter and flour together, put into the stew-pan with the well-chopped parsley; let it stew 15 minutes; add the yolks of 2 raw eggs ; stir as you would for custard, and boil 5 minutes longer. Serve on a dish with boiled rice arranged nicely around it. When putting the celery into the stew-pan put it in a thin piece of muslin. FRIED CHICKEN Prepare young chicken and sprinkle with salt and lay on ice 12 hours before cooking. Cut the chicken in pieces and dredge with flour and drop in hot boiling lard and butter — equal parts — salt and pepper, and cover tightly and cook rather slowly — if it cooks too quickly it will burn. Cook both sides to a rich brown. Remove chicken and make a gravy by adding milk, flour, butter, salt, and pepper. Cook till thick, and serve in separate bowl ROASTED CHICKEN Prepare a full-grown chicken or hen, sprinkle with salt, lay on ice for 12 hours or longer. Put in pan and add 1 pint water, and cook till tender, adding water if needed. Then make a dressing of bread-crumbs, butter, salt and pepper, and a little onion, and make into cakes and lay around the fowl. Baste frequently with butter. Do not put the stuffing inside the fowl, as it will absorb the juices. Cook the giblets in the pan with the chicken. When the chicken is tender and cakes are a rich brown, remove from the pan. To the giblets add flour, butter, a little milk, and make a gravy, which serve in a separate bowl. STEWED CHICKEN Three young chickens cut up and laid in salt and water; drain the water; wipe and flour the chickens. Add ^ pound of butter, half an onion, salt and pepper, a blade of mace. Cover close and stew till tender. Put in the gravy the yolks of 2 eggs, beaten, ^ pint of cream, and a Uttle lemon- juice. CHICKEN TERRAPIN Cut a cold boiled chicken and liver in small pieces. Remove skin, fat, and gristle. Put in a pan with ^ pint of cream, ^ pound of butter, rolled in 1 tablespoon of flour, Salt to taste.