The Pattern cook-book

Clean and singe the chicken, and cut it in pieces as for a fricassee. Place it in a kettle with a very little water, cover closely, and boil very gently until the meat will fall from the bones. Lift the meat from the kettle with a skimmer, and, separating the white meat from the dark, scrape all the meat from the bones, leaving out the skin pieces. Season with salt and pepper. Place the meat in the dish it is to be pressed in, laying the white and dark meat in alternate layers, as far as possible, and adding from time to time a little of the broth from the kettle, to moisten all well. When all the meat is in the dish lay a plate on top of it, place a heavy weight upon the plate, and set away in a cool place. This makes a pretty dish for luncheon, the meat being sliced for serving and garnished with parsley. . TO COOK CHICKEN FOR TRAVELLING LUNCH. Use only a young fowl. Clean, split it down the back, and wipe dry. Season with salt and pepper, and sprinkle on a little flour. Add water to the pan, and bake one hour, basting frequently. Do not use any butter, even if the chicken should seem to be lean, for the oil in the meat is intensely disagreeable when the latter has to be eaten from the fingers. Cut in small pieces for the lunch. CREAMED CHICKEN. One-half pint of cream or milk. One pint of cooked chicken. One-half tea-spoonful of salt. One-half tea-spoonful of pepper. One-half table-spoonful of butter. One table-spoonful of flour. One table-spoonful of chopped parsley. Two eggs (yolks). Rub the butter and flour to a cream. Place the milk in a double boiler or in a small tin pail set in a kettle of hot water, and when scalding, add the flour and butter. Stir well, and cook three minutes. Add the parsley and chicken, and cook until the milk is thoroughly hot again. Beat the yolks well, adding to them two table-spoonfuls of milk ; and pour them into the chicken. Cook ten minutes and serve in a border of potato. Mash the potatoes and heap them around the serving dish, placing the chicken in the hollow thus formed. The chicken is sometimes served in a border of boiled rice. CHICKEN CROQUETTES. One pint of milk or cream. Two table-spoonfuls of butter. Four table-spoonfuls of flour. One tea-spoonful of salt. One-half tea-spoonful of pepper. One tea-spoonful of celery salt. Stir the butter and flour to a paste. Heat the milk to boiling, and stir in the paste; add the seasoning, and cook three minutes, stirring all the time. When this sauce is ready, take it from the fire, and add One egg. Two-thirds of a pint of chicken. One tea-spoonful of lemon juice. A few drops of onion juice.