Cassell's dictionary of cookery

Chicken and Ham, To Pot.— Pound sej)arately the -white meat of a cold fowl, and an equal weight of ham, beef, or tongue. Season the fowl with salt, pepj^er, and pounded mace, and the otlier meat with pepper only. Put layers of each into a jar, place a slice of butter on the top, and bake for an hour and a half. Let them get cold, then poui- some plari- lied butter on the top rather thickly. A little may be eaten with bread and butter for break- fast or luncheon. I'robable cost, 4d., exclusive of the cold meat. Chicken, and Macaroni. — Boil a chicken in the usual manner. Take half a pound of pipe macaroni, and boil it in water ■with a lump of butter in it. When it has boiled a quarter of an hour, drain it, and sub- stitute milk for the water, with a large onion stuck with cloves, and a little salt and pepper. Boil until the macaroni is tender but unbroken, then grate over it n quarter of a pound of Parme- san cheese. Lay the chicken, which ought to be just cooked, on a dish, put the macaroni and cheese over it, and serve as hot as possible. Time to boil the macaroni the second time, half an hour ; to boil the chicken, half an hour. Sufficient for four persons. Probable cost, chicken, 2s. 6d. Chicken and Macaroni Pudding.— . Boil three ounces of pipe macaroni in some nicely-iiavoured stock till it is tender but un- broken. Prepare the meat as in the last recipe, allowing six ounces of ham and six ounces of chicken to three ounces of macaroni. Mix them well together, and add a well-beaten egg, and a inece of butter about the size of an egg. Pour the mixture into a buttered mould, tie it in a cloth, boil or steam it, and when ready serve it as hot as possible. Time to boil, one hour. Probable cost, 6d. , exclusive of the cold meat. Sufiicicnt for fom- persons. Chicken and Rice Pudding.— Cut the meat from the remains of a cold fowl, and take half its weight in ham. Free it from skin and gristle, and pound it in a mortar, with a little salt, white pei32)er, and pounded mace. To one pound of fowl, and half a pound of ham, allow a cupfid of rice. Boil this in some nicely- flavourGd_ stock till it is sufficiently cooked, then di-ain it, and add to it a cupful of new milk and the pounded meat. Stir these well together. Put the mixtnre into a buttered mould, di-edgc a little flour over the top, tie it in a floui-cd cloth, and boU it for an hour, taking care that the water in the saucepan does not reach as high as the top of the mould. Serve with mushroom or oyster sauce. Probable cost, 6_d., exclusive of the cold meat. Sufficient for six persons. Chicken and Sweetbread Pie.— Line a deep ])ie-dish with a good crust, and spread a layer of forcemeat on it. Put over this alter- nate layers of chicken cut into neat joints, and sweetbread cut into small pieces, both seasoned "with salt and cayemic ; sprinkle over each layer a few mushrooms and truffles chopped small. When the dish is nearly full, put some slices of hard-boiled egg over the top, pour a little gravj- over the meat, cover the dish with the same crust that it was lined with, brush it over with beaten egg, and bake it in a good oven. Just before serving, make a hole in the top and pour in some good gravy. Time to bake, one hour and a half. Probable cost, chickens, 2s. 6d. each. Sufficient, a pie made with two chickens for sLx persons.