Cassell's dictionary of cookery

Chicken Cutlets (French method). — Take the remains of one or two cold chickens. Cut them into neat joints, strew over them a tittle salt, pepper, and pounded mace, dip them into clarified butter, then into egg, and strew over them bread-crumbs and finely-minced parsley. Fry them lightly in hot butter or dripping. Put a puree of sorrel or spinach in the middle of the dish, place the cutlets round it, and grate a little Parmesan cheese over them. Send good gravy made of the bones and trimmings to table in a tureen. Time, five or six minutes to fry the cutlets. Sufficient for four or five persons. Probable cost, lOd., exclusive of the cold chicken. Chicken, Devilled. — The best parts of chicken for a devil are the wings and legs. Slit these in several places, and fill with the openings with made mustard ; then mix together salt, pepper, and cayenne (half a saltspoonful of the latter will be enough), and season them highly. Broil over a clear fire, and serve the fowl hot on a napkin. No sauce is required. Time, ten or twelve minutes to broil. Chicken (en Matelote). — Cut a fine chicken into neat joints. Put a quarter of a pound of fresh butter into a stewpan, and when it is hot fry the pieces of chicken in it till they are lightly browned, then lift them out and put them aside until wanted. Fry in the butter six small onions sliced, a large carrot cut into quarters, a parsnip also quartered, and a dozen small mushrooms. Poiu- over these sufficient stock to cover them, add some savoury herbs, a blade of mace, a tea-spoonful of salt, and a salt-spoonful of pepper, and simmer all gently together until the sauce is richly flavoured. Strain it and thicken it with a little brown thickening, pour into it a glass of claret, and simmer it gently until it is smooth and thick. Put in the chicken, mix with the hash the liver of the chicken pounded, a boned anchovy and half a tea- spoonful of bruised capers. Simmer a quarter of an hour longer and serve. Time, one hour and a half. Probable cost of chicken, 2s. 6d. Sufficient for four or five persons. Chicken, Fricasseed. — Choose a fresh, tender chicken. Draw, singe, and wash it, then cut it into neat joints. Soak these joints in cold water for an hour, then drain them, and put them into a saucepan, with a bunch of savoury herbs, an onion stuck with two cloves, a tea-spoonful of salt, and half a tea-spoonful of pepper, and enough water to cover them. Bring the liquid to a boil, remove the scum as it rises, and simmer very gently for half an I hour, or until the moat is sufiiciently cooked. When this point is reached, further boiling will spoil the flavour. Put two ounces of butter, two ounces of flour, and a dessert-spoonful of mushroom powder into a stewpan. Stir the mixture about until it is quite smooth, but do not let it brown ; add, gradually, a pint and a half of the liquor in which the chicken was boiled, and simmer gently for half an hour. Put the pieces of chicken into a saucepan with a little of the sauce, and let them warm gently. Thicken the remainder of the sauce with the yolks of three eggs well beaten, and a piece of butter about the size of a walnut ; draw the sauce from the fire before adding them, mix a little of it with them first, then pour the mixture into the remainder. The sauce must not boil after the eggs are added.