blood, and tlien lay tlieiii in a clean cloth to dry. Put them
into a stew-pan with milk and Avater, stew them till they
are tender. Then take a clean pan, put in lialf a pint
of cream and a quarter of a pound of butter ; stir it together
till the butter is melted — 3'ou must be sure to keep it
stirring all the time, or it will be greasy. Then Avith a fork
take the chicken or rabbit out of the stew-pan, and put it
into a saucepan Avith the butter and cream. HaA^e ready
a little mace, dried and beaten fine, a very little nutmeg✪ White Fricasseed Chicken or Rabbit,
a fcAv mushrooms ; shake all together for a minute or tAvo,
and dish up. Lamb and veal may be done in the same Avay.
31. Chicken Pudding.
Take of the flesh of rabbits or capons, tAvo pounds ; of
suet, one pound. Add parsley, thyme, marjoram, cloves, mace,
and nutmeg. Chop all very fine on a chopping-board ; then
put in four spoonfuls of grated bread, mixed Avith cream
and the yolk of an egg ; mix all Avell together, and thercAA'ith
fill the bodies of chickens (not too full, lest they break in
boiling), Avhich boil in milk and Avater, Avith a blade or two
of mace, a bunch of SA\-eet herbs, and a little salt. Make the
sauce Avith SAveet butter and juice of oranges, beaten Avell
together.
32. Chicken Fie.
Cover the bottom of a pie-dish Avith slices of raAv ham or
veal ; season Avith salt and pepper ; over this place tAvo young
raAv chickens ; cut each into four parts ; season likeAvise
Avith pepper and salt ; add six yolks of eggs, boiled hard, and
moisten Avith a gill of gravy; cover the pie Avith a flat of
putt' paste ; adorn it, egg it✪ Chicken Pie, and bake it in a moderate oven
262 THE THOROUGH GOOD COOK.
for one hour and a lialf. If the pie is to be eaten cold,
you can mix in the gravy two leaves of dissolved gelatine.
33. Chicken Pot- Pie.
"Take a fine chicken, from three to four pounds, dra^v,
wipe well, and cut into twelve pieces. Put these in a
pan, and cover them with cold water ; leave them for thirty
minutes, then wash well, drain, and return them to the
saucepan. Cover again Avitli fresh water, season with two
pinches of salt, one pinch of pepper, and a third of a pinch
of nutmeg ; add a bunch of six small onions, and four
ounces of salt pork, cut into square pieces. Cook for three-
quarters of an hour, taldng care to skim well ; then add
one pint of raw potatoes and three tablespoonfuls of flour
diluted with a cupful of water✪ Chicken Pot-Pie. Stir until it boils, then
let cook for ten m.inutes. Remove the bouquet, and transfer
the whole to a deep baking-dish ; moisten the edges slightly
with water, and cover the top with a good pie-crust. Egg
the surface, make a few trans-verso lines on the paste with
a fork, and cut a hole in the centre. Bake in a brisk oven
for twenty minutes, and when quite cold, serve.
34. Capilotade of Duck.
If you have any roasted ducks left, and are called upon
for one entree more, cut them up as for eating ; flay them, and
let them simmer in a thin Italian sauce. Fry a few slices
of bread cut into the shape of a kite, and send up with the
juice of a lemon. If you should not have any Italian sauce
ready, mince a few shallots, boil them in vinegar; make a
little browning (roux), which you moisten with broth, or
POULTRY, GAME, ETC. 263
Page 148 · 4 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
blood, and tlien lay them in a clean cloth to dry. Put them into a stew-pan with milk and water, stew them till they are tender. Then take a clean pan, put in lialf a pint of cream and a quarter of a pound of butter ; stir it together till the butter is melted — you must be sure to keep it stirring all the time, or it will be greasy. Then with a fork take the chicken or rabbit out of the stew-pan, and put it into a saucepan Avith the butter and cream. Have ready a little mace, dried and beaten fine, a very little nutmeg, a few mushrooms ; shake all together for a minute or two, and dish up. Lamb and veal may be done in the same way.
31. Chicken Pudding.
Take of the flesh of rabbits or capons, tAvo pounds ; of suet, one pound. Add parsley, thyme, marjoram, cloves, mace, and nutmeg. Chop all very fine on a chopping-board ; then put in four spoonfuls of grated bread, mixed with cream and the yolk of an egg ; mix all well together, and therewith fill the bodies of chickens (not too full, lest they break in boiling), which boil in milk and Avater, Avith a blade or two of mace, a bunch of SA\-eet herbs, and a little salt. Make the sauce with sweet butter and juice of oranges, beaten Avell together.
32. Chicken Fie.
Cover the bottom of a pie-dish Avith slices of raw ham or veal ; season with salt and pepper ; over this place two young raAv chickens ; cut each into four parts ; season likewise Avith pepper and salt ; add six yolks of eggs, boiled hard, and moisten Avith a gill of gravy; cover the pie Avith a flat of puff paste ; adorn it, egg it, and bake it in a moderate oven
for one hour and a lialf. If the pie is to be eaten cold, you can mix in the gravy two leaves of dissolved gelatine.
33. Chicken Pot- Pie.
"Take a fine chicken, from three to four pounds, draw, wipe well, and cut into twelve pieces. Put these in a pan, and cover them with cold water ; leave them for thirty minutes, then wash well, drain, and return them to the saucepan. Cover again with fresh water, season with two pinches of salt, one pinch of pepper, and a third of a pinch of nutmeg ; add a bunch of six small onions, and four ounces of salt pork, cut into square pieces. Cook for threequarters of an hour, taking care to skim well ; then add one pint of raw potatoes and three tablespoonfuls of flour diluted with a cupful of water. Stir until it boils, then let cook for ten minutes. Remove the bouquet, and transfer the whole to a deep baking-dish ; moisten the edges slightly with water, and cover the top with a good pie-crust. Egg the surface, make a few trans-verso lines on the paste with a fork, and cut a hole in the centre. Bake in a brisk oven for twenty minutes, and when quite cold, serve.
34. Capilotade of Duck.
If you have any roasted ducks left, and are called upon for one entree more, cut them up as for eating ; flay them, and let them simmer in a thin Italian sauce. Fry a few slices of bread cut into the shape of a kite, and send up with the juice of a lemon. If you should not have any Italian sauce ready, mince a few shallots, boil them in vinegar; make a little browning (roux), which you moisten with broth, or
Records on this page
Chicken PuddingWhite Fricasseed Chicken or RabbitChicken PieChicken Pot-Pie