Cassell's dictionary of cookery

Chicken Broth. — This may be made from the inferior joints of a fowl, the best pieces being cooked in some other way , or the fowl may be used after it is cooked, in which case only just enough water must be put over it to cover it. lioast it for twenty minutes before putting it to boil; by this means the flavour will be improved. Generally speaking, a quart of water may be allowed for a mediumsized fowl. Put it into cold water, with very little salt, and no pepper, as these are better added afterwards, according to the taste of the invalid. Simmer very gently for a couple of hours, and skim the liquid carefully as it comes to a boil. If there is time, pour it out, let it get cold, remove every particle of fat and boil it up again. Chicken broth may be thickened with rice, oatmeal, groats, pearl barley, or arrowroot ; and these, besides making it more nutritious, will absorb a portion of the chicken fat, and make it smoother, and lighter of digestion. A few pieces of beef put in with the chicken are a great improvement. Probable cost, chicken, 2s. 6d. Sufficient for one pint of broth. Chicken Broth (another way). — The best parts of a young fowl may be used for a fricassee or a grill, and the inferior parts -will do for this broth ; or, an old fowl my be stewed, till all the bones are bare, in a quart of water, and a little more liquid may be added if necessary. Season the broth with salt, pepper, mace, or onion, according to taste and the appetite of the invalid. AVTien the fowl has simmered until it has parted with all its nutriment,'strain the liquid thi-ough a sieve, cool it, and remove the fat before it is warmed for use. This broth is seldom cared for by those who are in good health. Time, one hour and a half, or till tender. Probable cost, 2s. to os. Sufficient for one quart of broth. Chicken Bruised. — Roast a chicken, While it is hot, remove the entire breast, and mince, and pound the flesh in a mortar. Break the legs, pinions, &c., and simmer them ■with two breakfast-cupfuls of water, until the broth is reduced to one breakfast-cupful, then press the breast through a sieve into the gravy, and flavour the mixture with pepper, salt, nutmeg, and a little grated lemon-rind. Warm this up, with a cupful of cream, just before it is wanted. This is a good dish for an invalid.' Time, one hour and a half. Probable cost of chickens, 2s. 6d. each. Sufficient for one invalid. Chicken, Curried. — This may bo made either from uncooked chicken, or with tho remains of a cold one. ^\^len a fresh chicken is used, cut the bird into neat joints and fiy them lightly in hot butter or lard till they are brown. Put with them a Spanish onion, sliced, and a few mushrooms, covering all with some good stock. Let this sauce simmer gently for twenty minutes or more. INIix two dessertspoonfuls of curry paste and a spoonful of ground rice very smoothly with a little water, and add this to the sauce. A little apple pulp or rasped cocoa-nut may be added if the flavour is liked. Just before serving, stir in a cupful of hot cream, and a squeeze of lemon-juice. Serve the curry in a hot dish, with rice {see Kice Boiled for Curry) piled round it. Probable cost, chickens, 2s. 6d. each. Sufficient for three persons.