Cassell's dictionary of cookery

wash thoroughly three young chickens, and put them in a stewpan with five pints of good, white, nicely-flavoured stock, thoroughly freed from fat and cleared from sediment. A sliced turnip and carrot may be put with them, and removed before the soup is thickened. Let them simmer gently for nearly an hour. Remove all the white flesh, and return the rest of the birds to the soup, and simmer once more for a couple of hours. Pour a little of the boiling liquid over a quarter of a pound of the crumb of bread, and when it is well soaked, drain it, put it in a mortar with the flesh which has been taken from the bones, and pound it to a smooth paste, adding, by degrees, the liquid. Flavour -with salt, cayenne, and a very little pounded mace, press the mixture through a sieve, and boil once more, adding one pint of boiling cream. If the soup should not be sufiiciently thick, a tablespoonful of arrowroot which has been mixed may be added very smoothly with a little cold milk. Probable cost, chickens, 2s. 6d. each. Suflicient for six or eight persons. Chicken, To Pull. — Take a cold roasted chicken, cut oif the legs, sides, and back, season these witli pepper and salt, and dip them in beaten egg and bread-crumbs. Take off the skin from the breast and wings, and pull the flesh off in thin flakes ; have ready some good white sauce, nicely flavoured, and put it in a saucepan with the white meat, shaking the saucepan. Broil the legs, &c. Pour the mince into the middle of a hot dish ; place the back upon it, and the legs and pinions round. Just before serving, squeeze over the dish the juice of a lemon. Time, half an hour. Probable cost, chicken, 2s. 6d. Sufficient for three persons. Chicken, White Sauce for Boiled. — Put a largo blade of mace, six or eight peppercorns, and four cloves into a cupful of cold water or white stock, and let them simmer gently until the flavour is extracted. Strain the liquid, and put it into a saucepan with four boned anchovies finely minced, four ounces of butter rolled in flour, and a breakfast-cupful of cream or new milk. Let it boil for two or three minutes, stirring it all the time. Probable cost, 8d. Suflicient for two small chickens. Chicken and Ham Sandwiches. — Put a breakfast-cupful of good gra-sy into a saucepan, with three dessert-spoonfuls of cuiTy paste mixed smoothly in it. Add half a pound of the flesh of a cold chicken, and two ounces of lean ham finely minced. Let the ingredients boil for ten minutes, then turn them out. Cut some slices of stale bread about the eighth of an inch in thickness, and stamp them out in shapes. Fry them in a little butter, spread some of the mixtin-e between two of them, and put over it a little slice of cheese, and a piece of butter. Press it well do-svn, bake the sand-s^'iches in a quick oven, on a baking sheet, and serve them as hot as possible, piled high on a napkin. Time, five minutes to bake. Allow two or CHI ( 133 ) CHI three for each, person. Probable cost, 8d., exclusive of the cold meat.