Raise and remove the breasts of two fine chickens and trim them carefully in good form; dip them in beaten eggs, seasoned with salt, pepper, and a little onion juice, then roll them in bread crumbs; lay them gently into boiling fat and cook to a golden brown; when nicely fried arrange them on the oval dish of the entree set, leaving an open space, in the centre. Cook a quart of small shelled peas, finishing them with a liberal piece of butter✪ Southern Fried Chicken, and pour into the space in the centre of the dish and serve at once. Note — Onion juice is best procured by grating the onion. For bread crumbs save all stale or left-over bread, dry it in a slow oven and when thoroughly dry reduce it to crumbs with a rolling pin. Keep in a dry fruit jar. Chicken Truffles Dip the breasts of three chickens in boiling water, lard with fillets of of ham and truffles, braise, and as soon as cooked, drain and arrange against a triangle-shaped bread support; between each chicken lay a group of truffles, one of olives and one of quenelles; pour some sauce around them and serve more in a sauce boat. Waverley Collared Beef Corn a six-pound piece of brisket by covering it with brine sufficiently strong to float an egg, for four or five days. Turn the meat every other day. When ready to cook grate two large carrots, a stick of horseradish, and mix them with half a pint of finely chopped parsley. Spread a layer of this on the corned beef, keeping it well to the middle ; roll very tightly, fasten with skewers and bind with strong twine. Roll in cheese cloth, place in a kettle, cover with cold water, bring slowly to a boil and simmer for four hours. Remove the cheesecloth, put the meat on a tray, place a heavy weight on top and leave it over- night. Next morning cut the strings and remove skewers. In serving cut in very thin slices. 294 The Toronto Cook Book Creamed Chicken. Chop one chicken, cook five minutes in boiling water, then plunge in cold water; put in saucepan one ounce of butter, one teaspoon of salt, a little pepper; let cook ten minutes, then add a half pint of boiling water; cook until tender, take out on hot platter, skim the fat from a half pint of the broth; mix a half pint of cream with the well-beaten yolks of three eggs✪ Creamed Chicken and add this to the broth. Cook ten minutes, but do not boil; pour over the chicken, garnish with toast. Beef Olives Roll Cut a very thin slice of round of beef in strip four inches long and two inches wide. Mix half a cup of soft breadcrumbs, a teaspoon of salt, a tablespoon of chopped parsley, a dash of pepper and a tablespoon of melted butter. Put a thin layer of this over each little piece of beef; roll and tie tightly. Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them all over in the pan ; then put them in a stewing pan. Add two tablespoons of flour to the fat in the frying-pan; mix; add a pint of stock or water✪ Beef Olives Roll; when boiling add a teaspoon of salt, and strain it over the rolls. Cover and stew gently for an hour and a half. Wash and soak in boiling water a dozen stoned olives. Cut a piece of stale bread in a four-inch cube; dip it in milk or beaten egg, and plunge it in deep, hot fat, or you may toast it in the oven. Stand this in the middle of the platter. After removing the string heap the beef "olives" around the crouton and strain the sauce over them.

AI-modernized reading of the original text

Raise and remove the breasts of two fine chickens and trim them carefully in good form; dip them in beaten eggs, seasoned with salt, pepper, and a little onion juice, then roll them in bread crumbs; lay them gently into boiling fat and cook to a golden brown; when nicely fried arrange them on the oval dish of the entree set, leaving an open space, in the centre. Cook a quart of small shelled peas, finishing them with a liberal piece of butter, and pour into the space in the centre of the dish and serve at once. Note — Onion juice is best procured by grating the onion. For bread crumbs save all stale or left-over bread, dry it in a slow oven and when thoroughly dry reduce it to crumbs with a rolling pin. Keep in a dry fruit jar. Chicken Truffles Dip the breasts of three chickens in boiling water, lard with fillets of ham and truffles, braise, and as soon as cooked, drain and arrange against a triangle-shaped bread support; between each chicken lay a group of truffles, one of olives and one of quenelles; pour some sauce around them and serve more in a sauce boat. Waverley Collared Beef Corn a six-pound piece of brisket by covering it with brine sufficiently strong to float an egg, for four or five days. Turn the meat every other day. When ready to cook grate two large carrots, a stick of horseradish, and mix them with half a pint of finely chopped parsley. Spread a layer of this on the corned beef, keeping it well to the middle ; roll very tightly, fasten with skewers and bind with strong twine. Roll in cheese cloth, place in a kettle, cover with cold water, bring slowly to a boil and simmer for four hours. Remove the cheesecloth, put the meat on a tray, place a heavy weight on top and leave it overnight. Next morning cut the strings and remove skewers. In serving cut in very thin slices. The Toronto Cook Book Creamed Chicken. Chop one chicken, cook five minutes in boiling water, then plunge in cold water; put in saucepan one ounce of butter, one teaspoon of salt, a little pepper; let cook ten minutes, then add a half pint of boiling water; cook until tender, take out on hot platter, skim the fat from a half pint of the broth; mix a half pint of cream with the well-beaten yolks of three eggs and add this to the broth. Cook ten minutes, but do not boil; pour over the chicken, garnish with toast. Beef Olives Roll Cut a very thin slice of round of beef in strip four inches long and two inches wide. Mix half a cup of soft breadcrumbs, a teaspoon of salt, a tablespoon of chopped parsley, a dash of pepper and a tablespoon of melted butter. Put a thin layer of this over each little piece of beef; roll and tie tightly. Heat four ounces of suet in a frying-pan; dust the rolls with flour, and brown them all over in the pan ; then put them in a stewing pan. Add two tablespoons of flour to the fat in the frying-pan; mix; add a pint of stock or water; when boiling add a teaspoon of salt, and strain it over the rolls. Cover and stew gently for an hour and a half. Wash and soak in boiling water a dozen stoned olives. Cut a piece of stale bread in a four-inch cube; dip it in milk or beaten egg, and plunge it in deep, hot fat, or you may toast it in the oven. Stand this in the middle of the platter. After removing the string heap the beef "olives" around the crouton and strain the sauce over them.

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Southern Fried ChickenCreamed ChickenBeef Olives Roll