chicken broth to make a creamy sance ; then strain ; chop the boiled giblets very fine, add them to the sauce ; cut the chicken into 10 pieces, lay them on a hot dish, pour over the gravy, and serve. This dish is very nice garnished with small slices of bread fried brown in half lard and half butter or fat. Prepare nudle soup of the broth. Old Chicken, Roasted. — Put a well-cleaned old chicken in a saucepan ; cover with boiling water ; add Y^ tablespoonf ul salt, 2 onions, and a bouquet ; boil from 2 to 3 hours, or until a fork will penetrate the meat easily; then take it out; season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper ; lay the chicken in a roasting pan with 4 thin slices of larding pork over the breast, ponr 2 ounces melted butter all over it ; place the pan in a hot oven ; roast, basting frequently, until the chicken is nice and brown ; then add Ys cupful chicken broth, continue to roast and baste 30 min- utes. Shortly before serving, lay the chicken on a warm dish; remove the fat from the gravy, mix Ys tablespoonful cornstarch with Yi gill of cold water ; add it to the gravy, stir and cook 3 min- utes ; add sufficient chicken broth to make a creamy sauce and boil 5 minutes ; then strain ; rub the boiled liver to a cream ; add it to the sauce, and serve. Old Chicken with Dressing. — Boil and roast the chicken the same as in foregoing recipe ; soak Y4 pound stale baker's bread 10 minutes in cold water, inclose it in cheese cloth or a towel, and press out all the water. Melt 2 ounces butter in a saucepan, add 3 tablespoonf uls fine-chopped onions, stir and cook 5 minutes ; then add the bread, stir and cook 5 minutes longer ; turn the bread into a bowl, and when cold add Ys ^^^n teaspoonful white pepper, 1 even teaspoonful salt, 1 teaspoonful thyme, and 2 eggs ; mix all the in- gredients well together, put into a buttered pan. Twenty minutes before serving, place in a hot oven, and bake 15 minutes. When ready to serve, carve the chicken nicely ; cut the bread filling into slices, and lay them on a hot dish ; pour a little of the chicken CHICKEN. 887 grayy over each piece; give to each person some chicken and 1 slice of the filling. Make either a nudle or a rice soup of the remaining chicken broth. CX)LD CHICKEN. Haw to utilize Cold Boiled or Roasted Chicken. Frlt6e of Cold Boiled Chicken.— Cut cold boiled chicken into joints the same as for fricassee, then mix the yolks of 2 eggs with Vt capful milk ; add Vs pint of flonr, y, even teaspoonf ul salt, Vs ounce melted butter ; stir until a smooth batter is formed ; beat the 2 whites to a stiff froth ; add the batter slowly to the whites, stirring constantly; dip the chicken pieces into the batter; then fry them to a fine golden color in hot fat (which should be deep enough to cover the chicken pieces) till done ; remove with a skim- mer ; drain on paper ; dress the chicken on a hot dish, and garnish with fried or green parsley ; serve with bake^ or French fried po- tatoes. ✪ Silan Curry of Cold Chicken

AI-modernized reading of the original text

chicken broth to make a creamy sauce ; then strain ; chop the boiled giblets very fine, add them to the sauce ; cut the chicken into 10 pieces, lay them on a hot dish, pour over the gravy, and serve. This dish is very nice garnished with small slices of bread fried brown in half lard and half butter or fat. Prepare noodle soup of the broth. Old Chicken, Roasted. — Put a well-cleaned old chicken in a saucepan ; cover with boiling water ; add Y^ tablespoonful salt, 2 onions, and a bouquet ; boil from 2 to 3 hours, or until a fork will penetrate the meat easily; then take it out; season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper ; lay the chicken in a roasting pan with 4 thin slices of larding pork over the breast, pour 2 ounces melted butter all over it ; place the pan in a hot oven ; roast, basting frequently, until the chicken is nice and brown ; then add Ys cupful chicken broth, continue to roast and baste 30 minutes. Shortly before serving, lay the chicken on a warm dish; remove the fat from the gravy, mix Ystablespoonful cornstarch with Yi gill of cold water ; add it to the gravy, stir and cook 3 minutes ; add sufficient chicken broth to make a creamy sauce and boil 5 minutes ; then strain ; rub the boiled liver to a cream ; add it to the sauce, and serve. Old Chicken with Dressing. — Boil and roast the chicken the same as in foregoing recipe ; soak Y4 pound stale baker's bread 10 minutes in cold water, inclose it in cheese cloth or a towel, and press out all the water. Melt 2 ounces butter in a saucepan, add 3 tablespoonfuls fine-chopped onions, stir and cook 5 minutes ; then add the bread, stir and cook 5 minutes longer ; turn the bread into a bowl, and when cold add Ys even teaspoonful white pepper, 1 even teaspoonful salt, 1 teaspoonful thyme, and 2 eggs ; mix all the ingredients well together, put into a buttered pan. Twenty minutes before serving, place in a hot oven, and bake 15 minutes. When ready to serve, carve the chicken nicely ; cut the bread filling into slices, and lay them on a hot dish ; pour a little of the chicken gravy over each piece; give to each person some chicken and 1 slice of the filling. Make either a nudle or a rice soup of the remaining chicken broth. COLD CHICKEN. How to utilize Cold Boiled or Roasted Chicken. Fritée of Cold Boiled Chicken.— Cut cold boiled chicken into joints the same as for fricassee, then mix the yolks of 2 eggs with 1/2 cupful milk ; add 1/8 pint of flour, y, even teaspoonf ul salt, Vs ounce melted butter ; stir until a smooth batter is formed ; beat the 2 whites to a stiff froth ; add the batter slowly to the whites, stirring constantly; dip the chicken pieces into the batter; then fry them to a fine golden color in hot fat (which should be deep enough to cover the chicken pieces) till done ; remove with a skimmer ; drain on paper ; dress the chicken on a hot dish, and garnish with fried or green parsley ; serve with baked or French fried potatoes.

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Silan Curry of Cold ChickenFritée of Cold Boiled Chicken

European and American cuisine