This dish is made of one large fowl, or two rather amali ones, eight medium-sized potatoes, two eggs, four tablespoon- fuls of butter, half a cupful of hot milk, three cups of chicken stock, — the water in which the chicken was boiled, — one table- spoonf ul of finely chopped onion, one sprìg of parsley, one filice of carrot, one bay leaf, two generous tablespoonfuls of flour, salt and pepper to suit the taste. It ìb best to boil the fowl the day before it is to be used. In doing this, clean it and put it in a saucepan, breast down. Cover with boiling water. When it commences to boil, skim it, and set the kettle back on the sto ve where the chicken will simply simmer until tender — f rom two hours and a half to three hours. Set the fowl away to cool in the water in which it was boiled. When cool, f ree it f rom skin and bone, and cut it in pieces suitable f or serving. Season with salt and white pepper. Fifty minutes before serving time peel the potatoes, put in a saucepan, and cover them with boiling water. When they have been cooking for fifteen minutes, prepare the chicken in the f oUowing manner : Put three tablespoonfuls of butter in a frying pan with the vegetables and herbs. Cook slowly for five minutes, then add the flour. Stir until smooth and f rothy, but not long enough to permit it to get brown. Gradually add the cold chicken stock, stirring ali the time. When the liquor boils up, add one-eighth of a teaspoonful of pepper and one teaspoonful of salt, and simmer for five minutes. Put the seasoned chicken in a sauce- pan, strain the sauce over it, cover and simmer for ten minutes, then set where it will keep hot until serving time. When the potatoes are cooked, pour off ali the water. Place the milk in a saucepan on the range, mash the potatoes until smooth and light, then add the milk, one tablespoonful of butter, and a teaspoonful of salt. Beat the whites of the eggs to a stiff froth and stir into the mixture. Have a stone platter very POULTBT AND GAMB 189 hot, arrange the mashed potato as a border around the centre of the dish. Beat the jolks of the eggs with two tablespoon- fuls of water. Spread it over the potato and place in the oven for ten minutes. At the end of that time pour the chicken into the centre of the border. Garnish with bits of parsley. Any kind of cold meat, poultry, game, or fish may be served in this manner. Jellied Ohicken Select a chicken or fowl weighing three pounds after it has been cleaned. Also bave one-third of a box of gelatine, one slice of onion, one slice of carrot✪ Walled Chicken, one bay leaf, one whole dove, some hot and cold water, and salt and pepper in quantities to be determined by one's own taste. Wash the fowl, put it into a deep stewpan with boiling water to cover it. Let the water again come to a boil, then skim carefully, and set the pan where the water will only bubble until the meat becomes tender. When the fowl becomes tender, take it from the water and set away to cool ; also set the water where it will cool. Soak the gelatine in one gill of cold water for two hours. When the chicken liquor has become cold, skim it and pour one pint and a half of it in a saucepan with the cloye, carrot, onion, and bay leaf. Let them simmer for ten minutes, then add a grain of cayenne and a level spoonful of salt and the soaked gelatine.

AI-modernized reading of the original text

This dish is made of one large fowl, or two rather small ones, eight medium-sized potatoes, two eggs, four tablespoonfuls of butter, half a cupful of hot milk, three cups of chicken stock, — the water in which the chicken was boiled, — one tablespoonful of finely chopped onion, one sprig of parsley, one slice of carrot, one bay leaf, two generous tablespoonfuls of flour, salt and pepper to suit the taste. It is best to boil the fowl the day before it is to be used. In doing this, clean it and put it in a saucepan, breast down. Cover with boiling water. When it commences to boil, skim it, and set the kettle back on the stove where the chicken will simply simmer until tender — from two hours and a half to three hours. Set the fowl away to cool in the water in which it was boiled. When cool, free it from skin and bone, and cut it in pieces suitable for serving. Season with salt and white pepper. Fifty minutes before serving time peel the potatoes, put in a saucepan, and cover them with boiling water. When they have been cooking for fifteen minutes, prepare the chicken in the following manner : Put three tablespoonfuls of butter in a frying pan with the vegetables and herbs. Cook slowly for five minutes, then add the flour. Stir until smooth and frothy, but not long enough to permit it to get brown. Gradually add the cold chicken stock, stirring all the time. When the liquor boils up, add one-eighth of a teaspoonful of pepper and one teaspoonful of salt, and simmer for five minutes. Put the seasoned chicken in a saucepan, strain the sauce over it, cover and simmer for ten minutes, then set where it will keep hot until serving time. When the potatoes are cooked, pour off all the water. Place the milk in a saucepan on the range, mash the potatoes until smooth and light, then add the milk, one tablespoonful of butter, and a teaspoonful of salt. Beat the whites of the eggs to a stiff froth and stir into the mixture. Have a stone platter very hot, arrange the mashed potato as a border around the centre of the dish. Beat the yolks of the eggs with two tablespoonfuls of water. Spread it over the potato and place in the oven for ten minutes. At the end of that time pour the chicken into the centre of the border. Garnish with bits of parsley. Any kind of cold meat, poultry, game, or fish may be served in this manner. Jellied Chicken Select a chicken or fowl weighing three pounds after it has been cleaned. Also bave one-third of a box of gelatine, one slice of onion, one slice of carrot, one bay leaf, one whole clove, some hot and cold water, and salt and pepper in quantities to be determined by one's own taste. Wash the fowl, put it into a deep stewpan with boiling water to cover it. Let the water again come to a boil, then skim carefully, and set the pan where the water will only bubble until the meat becomes tender. When the fowl becomes tender, take it from the water and set away to cool ; also set the water where it will cool. Soak the gelatine in one gill of cold water for two hours. When the chicken liquor has become cold, skim it and pour one pint and a half of it in a saucepan with the cloye, carrot, onion, and bay leaf. Let them simmer for ten minutes, then add a grain of cayenne and a level spoonful of salt and the soaked gelatine.

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Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..