The complete cook book

Chop in pieces t\fo raw chicken breasts, and pound them in a mortar. Soak the same quantity of bread in milk, and add same. Also add the yolks of three or four eggs seasoned with two teaspoonfuls of salt, a level teaspoonfiil of pepper and a teaspoonful of nutmeg. Mix well together, strain through a sieve, put in refrigerator, and use as needed. When desiring to make a chicken cream forcemeat, add six teaspoonfuls of cream. CHICKEN TIMBALES. One pint cold chopped chicken — white meat preferred — one cupful grated bread crumbs, one cupful milk, lump of butter size of a walnut, salt and pepper to taste, whites of four eggs. Boil together the bread crumbs and milk until they thicken, then add gradually the chicken, butter and seasoning. Remove from the fire and when cold and just before serving add the stiffly beaten whites of eggs. Butter well some timbale cups — any ordinary baking cups will answer — pour in the mixture, filling cups about two-thirds full, and place in a pan containing boiling water. Bake in a moderate oven from fifteen to twenty minutes. When done turn out on a platter and pour around them the cream sauce. The Complete Cook Book. 'j'j Cream Sauce: Melt one tablespoonful of butter, add one tablespoonful of flour, and when a light brown add one cupful of milk. Cook until it thickens, season with one-half teaspoonful of salt, a dash of pepper, and just before serving add the yolks of two eggs beaten with one tablespoonful of water. ROAST GOOSE. Singe, remove the pin-feathers, and before it is cut or drawn, wash and scrub thoroughly in warm soapsuds to open and cleanse the pores, and render the oil more easy to be extracted. Then draw. Wash and rinse the inside in clear water, and wipe dry. Stuff with mashed potatoes highly seasoned with onion, sage, salt and pepper, or with equal parts of bread crumbs, chopped apples, and boiled onions seasoned with salt, sage and pepper. Sew and truss; put on a rack in a pan, and cover the breast with slices of fat salt pork. Place in the oven for three-quarters of an hour. The pork fat is quickly drawn out by the heat, flows over the goose, and aids in drawing out the oil. When considerable oil is extracted, take the pan from the oven, and pour off all the oil. Remove the pork, and dredge the goose with flour, and place again in the oven. When the flour is browned, add a little hot water, and baste often. Dredge with flour after basting. Cook until brown and tender. Make a gravy as on page 73. Garnish with watercresses. Serve with apple sauce. ROASTED GROUSE. They are roasted with the head under one wing, and like all game must not be overdone. They take about eighteen minutes for a young bird, and are served with a rich gravy in the dish, while bread sauce and sauce poivrade accompany them like the partridges. SCOTCH STEW OF GROUSE. Cut the raw grouse into quarters, and put them with a lump of butter, a bunch of sweet herbs and a clove of garlic into a stewpan. Fry them over a brisk fire until 78 The Complete Cook Book. they become brown, then throw in a glass of port wine and a spoonful of good mushroom ketchup and season with pepper and salt. Let the grouse simmer slowly for fifteen minutes and serve with fried apples. GOOSE, WITH CHESTNUTS A LA CHIPOLITA. Get the goose ready as usual. To prepare the stuffing take sixty large chestnuts, peel them by scalding, then put them in a stewpan with two ounces of butter, one onion chopped fine, and a sprig of parsley; chop and mix all together and stuff the goose with it ; mix with the chestntits one pint of good broth, and stew them down in it before stuffing the goose. Boil down the gravy very much, and when the goose is served, add the juice of two oranges, half a pound of currant jelly, and a lemon peel, in the gravy. Pour this over the goose when it goes to the table. BROWN GRAVY FOR ROAST GOOSE OR GOSLING.