2 onions, 2 small blades of pounded mace, pepper and salt
to taste✪ Pressed Chicken, % pint of rice, parsley and butter. Truss the fowl
as for boiling, and put it into a stewpan with sufficient clear,
well-skimmed mutton broth to cover i-t; add the onion, mace,
and a seasoning of pepper and salt; stew very gently for
about one hour, should the fowl be large, and about half an
hour before it is ready put in the rice, which should be well
washed and soaked. When the latter is tender, strain it
from the liquor, and put it on a sieve reversed to dry before
the fire, and in the meantime, keep the fowl hot. Dish it,
put the rice round as a border, pour a little parsley and
butter over the fowl, and the remainder send to table in a
tureen.
Chicken Patties. Needed: The remains of cold roast
chicken or fowl; to every ]^ lb. of meat allow 2 oz. of ham,
3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy,
Yz teaspoonful of minced lemon peel, cayenne, salt and
pepper to taste, i tablespoonful of lemon juice, 1 oz. of
56 Poultry and Game
butter rolled in flour; puff paste. Mince very small the
white meat from a cold roast fowl, after removing all the
skin; weigh it, and to every quarter of a pound of meat
allow the above proportion of minced ham. Put these into a
stewpan with the remaining ingredients, stir over the fire for
10 minutes or a quarter of an hour, taking care that the
mixture does not burn. Roll out some puff paste about a
quarter of an inch in thickness; line the patty pans with
this, put upon each a small piece of bread, and cover with
another layer of paste; brush over with the yolk of an igg^
and bake in a brisk oven for about a quarter of an hour.
When done, cut a round piece out of the top, and with a
small spoon, take out the bread (be particular in not break-
ing the outside border of the crust), and fill the patties with
the mixture.
Koast Pigeons. Clean and stuff the birds, and pack in
rows in a drip-
ping pan, dredge
with salt and
pepper, and a
little flour,spread
over then with
a knife half a
teacup of butter,
Pigeons on Toast. and pour in the
pan a teacupful of water, put in a brisk oven and baste often.
No definite time can be given for roasting. Young plump
birds will roast in from one-half to three-quarters of an hour.
Note. — Pigeons, to be good, should be eaten fresh (if kept a little, the
flavor goes off), and they should be drawn as soon as killed. Cut off the
heads and necks, truss the wings over the back, and cut off the toes at the
first joint; previous to trussing, they should be carefully cleaned, as no bird
requires so much washing.
Quail on Toast. Pick and clean the quail, split down
the back, season with salt and pepper and baste with melted
Poultry and Game 57
butter while broiling over a clear fire; it takes from twelve
to eighteen minutes to broil quail. Have ready as many
slices of nicely buttered toast as you have birds, place a bird
on each slice and serve at once.
Quail on Toast No. 2. Clean, singe, and draw the
quail; wash well, and put inside the
bird three oysters and a lump of
butter the size of a small hickory
Quail on Toast. ii"t, put in a dripping pan and ✪ Chicken Patties
Page 37 · 6 recipe records on this page
Presented as published in 1894. 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
2 onions, 2 small blades of pounded mace, pepper and salt to taste, % pint of rice, parsley and butter. Truss the fowl as for boiling, and put it into a stewpan with sufficient clear, well-skimmed mutton broth to cover i-t; add the onion, mace, and a seasoning of pepper and salt; stew very gently for about one hour, should the fowl be large, and about half an hour before it is ready put in the rice, which should be well washed and soaked. When the latter is tender, strain it from the liquor, and put it on a sieve reversed to dry before the fire, and in the meantime, keep the fowl hot. Dish it, put the rice round as a border, pour a little parsley and butter over the fowl, and the remainder send to table in a tureen.
Chicken Patties. Needed: The remains of cold roast chicken or fowl; to every ]^ lb. of meat allow 2 oz. of ham,
3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, Yz teaspoonful of minced lemon peel, cayenne, salt and pepper to taste, i tablespoonful of lemon juice, 1 oz. of
56 Poultry and Game
butter rolled in flour; puff paste. Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every quarter of a pound of meat allow the above proportion of minced ham. Put these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or a quarter of an hour, taking care that the mixture does not burn. Roll out some puff paste about a quarter of an inch in thickness; line the patty pans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg and bake in a brisk oven for about a quarter of an hour. When done, cut a round piece out of the top, and with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.
Roast Pigeons. Clean and stuff the birds, and pack in
rows in a dripping pan, dredge with salt and pepper, and a little flour,spread over then with a knife half a teacup of butter, Pigeons on Toast. and pour in the
pan a teacupful of water, put in a brisk oven and baste often. No definite time can be given for roasting. Young plump birds will roast in from one-half to three-quarters of an hour.
Note. — Pigeons, to be good, should be eaten fresh (if kept a little, the flavor goes off), and they should be drawn as soon as killed. Cut off the heads and necks, truss the wings over the back, and cut off the toes at the first joint; previous to trussing, they should be carefully cleaned, as no bird requires so much washing.
Quail on Toast. Pick and clean the quail, split down the back, season with salt and pepper and baste with melted
Poultry and Game 57
butter while broiling over a clear fire; it takes from twelve to eighteen minutes to broil quail. Have ready as many slices of nicely buttered toast as you have birds, place a bird on each slice and serve at once.
Quail on Toast No. 2. Clean, singe, and draw the quail; wash well, and put inside the bird three oysters and a lump of butter the size of a small hickory nut, [illustration: Quail on Toast] put in a dripping pan and [illustration: Pigeons on Toast]
Records on this page
Quail on ToastPressed ChickenBoiled Fowl and RiceChicken PattiesRoast PigeonsQuail on Toast No. 2