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Classic
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page 85
water: let them cool; then cut up; and put to simmer in a little gravy made of
the liquor they were boiled in, and a bit of veal or mutton, onion, mace, and
lemon-peel, some white pepper, and a bunch of sweet herbs. When quite tender,
keep them hot while you thicken the sauce in the following manner: Strain it
off, and put it back into the sauce-pan with a little salt, a scrape of nutmeg,
and a bit of flour and butter: give it one boil; and when you are going to
serve, beat up the yolk of an egg, add half a pint of cream, and stir them over
the fire, but don't let it boil. It will be quite as good without the egg.
The gravy may be made (without any other meat) of the necks, feet, small
wing-bones, gizzards, and livers; which are called the trimmings of the fowls.
To pull Chickens.
Take off the skin; and pull the flesh off the bone of a cold fowl, in as large
pieces as you can: dredge it with flour, and fry it of a nice brown in butter.
Drain the butter from it; and then simmer the flesh in a good gravy
well-seasoned, and thickened with a little flour and butler. Add the juice of
half a lemon.
Another way.-Cut off the legs, and the whole back, of a dressed chicken; if
under-done the better. Pull all the white part into little flakes free from
skin; toss it up with a little cream thickened with a piece of butter mixed with
flour, half a blade of mace in powder, white pepper, salt, and a squeeze of
lemon. Cut off the neck-end of the chicken; and broil the back and sidesmen in
one piece, and the two legs seasoned. Put the hash in the middle, with the back
on it; and the two legs at the end.
Chicken Currie.
Cut up the chickens raw, slice onions, and fry both in butter with great care,
of a fine light brown; or if you ufe chickens that have been dressed, fry only
the onions. Lay the joints, cut into two or three pieces each, into a stew-pan;
with a veal or mutton gravy, and a clove or two of garlick. Simmer till the
chicken is quite tender. Half an hour before you serve it, rub smooth a spoonful
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