Victoria Chicken. — Procure a young chicken of three and one-half pounds in weight, singe, draw and wash it, cut the chicken into 10 pieces, season with half teaspoonful pepper, "and half tablespoonful of salt; rub the seasoning and the chicken well together. Cut half pound bacon into slices, remove the rind and place the bacon in a pan of boiling water, let it lie five minutes, then drain. Put -the bacon into a saucepan and fry to a delicate brown, then take out (he bacon. Put the chicken into the bacon fat, add half tablespoonful butter, cover and cook slowly for 30 minutes, turning the chicken with a fork three times during that time, then lay the chicken 'n a round pan with the slices of bacon between, pour over three cups of cream✪ Victoria Chicken, cover the pan and bake one hour in a medium-hot oven. When ready to serve lay the chicken on a hot dish, and lay six bread croutons in a circle around the dish, strain the sauce over the chicken and serve. Deviled Mutton,— This is a nice way to warm up cold roast mutton 6t lamb. Put one teaspoonful of chopped onion into a stewpan with one ounce of butter. Place it over a slow lire, keep the onions stirred until rather brown, then add some flour, mix it in well and fry for five min- utes; then pour In one-half pint of gravy well seasoned, and let it boil until thickened and brown ; add one teaspoonful of sugar and one of vinegar, one of Worcestershire sauce, a few chopped gherkins and a few button mushrooms✪ Deviled Mutton if at hand ; put in the mutton, which has been pre- viously sliced in thin slices and perfectly free from fat; let it remain x few minutes and simmer, not boil. THE RURAL COOK BOOK. W Flank Steak, Rolled. — Spread a steak weighing about 2'/i pounds with a dressing composed of lyi cupful bread crumbs — dip the crusts previously in boiling water that they may easily crumble — one medium-sized onion, two tablespoonfuls canned tomato, one beaten egg, one tablespoonful butter, one teaspoonful salt, one-quarter teaspoonful pepper. Stir egg with bread, add the onion sliced, tomato, butter and seasoning. After spreading roll snugly and tie with pieces of string. Lay three slices of salt pork on top, place in dripping pan with one-half cupful water✪ Flank Steak, Rolled. Roast slowly one hour. May be eaten hot with gravy, or cold. Goulash.— Cut two leeks or onions, small-sized ones, into 6ne pieces, and fry them in hot butter till Ihey are brown. Add one cupful of beef broth, a little salt, half a teaspoonful of paprika or red pepper, and half a teaspoonful of browned flour. Stir until smooth, then strain. Have ready one-half pound of raw steak, cut into quarter-inch squares. The better the steak, necessarily, the better tSe result will be, and there- fore porterhouse is preferred. Toss the meat into a frying pan just long enough to cook the outside, then add the sauce. Add two warm boiled potatoes✪ Goulash, cut into good-sized pieces, and let the pan remain on the back of ihe stove 15 minutes before serving.

AI-modernized reading of the original text

Victoria Chicken. — Procure a young chicken of three and one-half pounds in weight, singe, draw and wash it, cut the chicken into 10 pieces, season with half teaspoonful pepper, and half tablespoonful of salt; rub the seasoning and the chicken well together. Cut half pound bacon into slices, remove the rind and place the bacon in a pan of boiling water, let it lie five minutes, then drain. Put -the bacon into a saucepan and fry to a delicate brown, then take out (he bacon. Put the chicken into the bacon fat, add half tablespoonful butter, cover and cook slowly for 30 minutes, turning the chicken with a fork three times during that time, then lay the chicken in a round pan with the slices of bacon between, pour over three cups of cream, cover the pan and bake one hour in a medium-hot oven. When ready to serve lay the chicken on a hot dish, and lay six bread croutons in a circle around the dish, strain the sauce over the chicken and serve. Deviled Mutton,— This is a nice way to warm up cold roast mutton or lamb. Put one teaspoonful of chopped onion into a stewpan with one ounce of butter. Place it over a slow lire, keep the onions stirred until rather brown, then add some flour, mix it in well and fry for five minutes; then pour In one-half pint of gravy well seasoned, and let it boil until thickened and brown ; add one teaspoonful of sugar and one of vinegar, one of Worcestershire sauce, a few chopped gherkins and a few button mushrooms if at hand ; put in the mutton, which has been previously sliced in thin slices and perfectly free from fat; let it remain a few minutes and simmer, not boil. Flank Steak, Rolled. — Spread a steak weighing about 2'/i pounds with a dressing composed of lyi cupful bread crumbs — dip the crusts previously in boiling water that they may easily crumble — one medium-sized onion, two tablespoonfuls canned tomato, one beaten egg, one tablespoonful butter, one teaspoonful salt, one-quarter teaspoonful pepper. Stir egg with bread, add the onion sliced, tomato, butter and seasoning. After spreading roll snugly and tie with pieces of string. Lay three slices of salt pork on top, place in dripping pan with one-half cupful water. Roast slowly one hour. May be eaten hot with gravy, or cold. Goulash.— Cut two leeks or onions, small-sized ones, into fine pieces, and fry them in hot butter till they are brown. Add one cupful of beef broth, a little salt, half a teaspoonful of paprika or red pepper, and half a teaspoonful of browned flour. Stir until smooth, then strain. Have ready one-half pound of raw steak, cut into quarter-inch squares. The better the steak, necessarily, the better the result will be, and therefore porterhouse is preferred. Toss the meat into a frying pan just long enough to cook the outside, then add the sauce. Add two warm boiled potatoes, cut into good-sized pieces, and let the pan remain on the back of ihe stove 15 minutes before serving.

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Victoria ChickenDeviled MuttonFlank Steak, RolledStuffed RollGoulash

The Rural cook book