chicken until quite tender, and, when it is cold,
pick off the meat in small pieces. Take as
much celery as there is chicken, and cut it
into pieces about an inch long, put it in a little
water to make it crisp, then drain and cby it
thoroughly. Put the yolks of two eggs into a
large basin, and beat them wdth a silver fork
until they begin to feel thick. Add first a lieaped
tea-spoonful of mustard, and afterwards six tea-
spoonfuls of oil, putting in the first two tea-
spoonfuls by three drops at a time, and beating
the sauce thoroughly between each addition. To
every sixth tea-spoonful of oil put one tea-spoon-
ful of lemon- juice, and repeat until half a pint of
oil and the juice of a large lemon have been used.
Flavour with three pinches of salt and two of
red pepper, and, last of aU, put in a table-spoon-
ful of crea✪ Chicken Salad, Richm. The sauce should be thick, and
highly flavoured. Slix the chicken with the
celery, pour half the dressing into the salad and
the rest on the top, and garnish according to
taste. " Time, half an horn- to boil the chicken.
Probable cost : chicken, 2s. 6d. ; celery, 3d.
per head. Suflicient for six persons.
Chicken, Sauce for. — Take the livers
of the fowls you are using, and boil them with
a bunch of thy mo and parsley ; drain them, and
jiound them in a mortar with two boned
anchovies, a little pepper and salt, and the
finely-grated rind of half a lemon ; add the
white of one cgs:, and the hard-boiled yolks of
two. Squeeze the juice of half a lemon over
the mixture, and put it into a saucepan -svith a
pint of good melted better✪ Chicken, Sauce for. Stir the sauce
constantly until it is thick enough. Time,
altogether, about half an hour. Suflicient for
a couple of boiled cluckens. Probable cost, 6d.
Chicken, Sauce for Roast. — Roast
chickens are generally seiwed with brown sauce,
and bread sauce in a separate tureen. If no
gravy is at hand, and some sauce is wanted at
once, a few slices of liver may be fried v^^ith a
little bacon imtil nicely browned, boiling water
poured upon them, and sti-ained. Time, ten
minutes. Probable cost, 4d.
Chicken, Scalloped. — Take the remains
of a cold chicken, free it from skin and gristle,
and mince it finely. Place the mince in a
saucepan, and moisten it -ydih. some white
sauce, or, failing that, some white stock mixed
with a little cream, and thickened with flour.
Season -svith salt, cayenne, and pounded mace.
Let the mixture boil, stirring it all the time.
Butter the scallop shells, strew some bread- i
crumbs over them, fill them with the mixture,
and strew more bread-crumbs over the top.
Sprinkle some clarified butter✪ Chicken, Scalloped over them, and
bake in a hot oven, and serve with pickles
or cucumber. Time, half an. hour. Probable
cost, 4d., exclusive of the cold chicken. Allo-sv
two for each person.
Chicken Soup, Delicate.— Pluck and ✪ Chicken Soup, Delicate
Page 365 · 4 recipe records on this page
Presented as published in 1892. 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
chicken until quite tender, and, when it is cold, pick off the meat in small pieces. Take as much celery as there is chicken, and cut it into pieces about an inch long, put it in a little water to make it crisp, then drain and dry it thoroughly. Put the yolks of two eggs into a large basin, and beat them with a silver fork until they begin to feel thick. Add first a lieaped tea-spoonful of mustard, and afterwards six teaspoonfuls of oil, putting in the first two teaspoonfuls by three drops at a time, and beating the sauce thoroughly between each addition. To every sixth tea-spoonful of oil put one tea-spoonful of lemon- juice, and repeat until half a pint of oil and the juice of a large lemon have been used. Flavour with three pinches of salt and two of red pepper, and, last of all, put in a table-spoonful of cream. The sauce should be thick, and highly flavoured. Slix the chicken with the celery, pour half the dressing into the salad and the rest on the top, and garnish according to taste. " Time, half an hour to boil the chicken. Probable cost : chicken, 2s. 6d. ; celery, 3d. per head. Suflicient for six persons.
Chicken, Sauce for. — Take the livers
of the fowls you are using, and boil them with a bunch of thyme and parsley ; drain them, and pound them in a mortar with two boned anchovies, a little pepper and salt, and the finely-grated rind of half a lemon ; add the white of one egg, and the hard-boiled yolks of two. Squeeze the juice of half a lemon over the mixture, and put it into a saucepan with a pint of good melted better. Stir the sauce constantly until it is thick enough. Time, altogether, about half an hour. Suflicient for a couple of boiled cluckens. Probable cost, 6d.
Chicken, Sauce for Roast. — Roast
chickens are generally served with brown sauce, and bread sauce in a separate tureen. If no gravy is at hand, and some sauce is wanted at once, a few slices of liver may be fried with a little bacon imtil nicely browned, boiling water poured upon them, and strained. Time, ten minutes. Probable cost, 4d.
Chicken, Scalloped. — Take the remains of a cold chicken, free it from skin and gristle, and mince it finely. Place the mince in a saucepan, and moisten it with some white sauce, or, failing that, some white stock mixed with a little cream, and thickened with flour. Season with salt, cayenne, and pounded mace. Let the mixture boil, stirring it all the time. Butter the scallop shells, strew some bread- crumbs over them, fill them with the mixture, and strew more bread-crumbs over the top. Sprinkle some clarified butter over them, and bake in a hot oven, and serve with pickles
or cucumber. Time, half an hour. Probable cost, 4d., exclusive of the cold chicken. Allo-sv two for each person.
Chicken Soup, Delicate.— Pluck and
Records on this page
Chicken Salad, RichChicken, Sauce forChicken, ScallopedChicken Soup, Delicate