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Classic
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page 472
pour it over the chicken, enough to nearly cover. Cut a quarter of a pound of
butter into pieces the size of a chestnut putting them over the meat. Roll the
remainder of the crust to fit the top, cutting a slit in it which should be
turned back to let the steam escape. If you can bake this in a brick oven the
time required will be about 3 hours; if baked in a stove it will take about 2
hours only and then use only 2 rims of crust.
5. To Boil Corned Beef. Soak the beef over night in plenty of water to cover it
well. The following morning, wash the piece well, put it in the kettle and cover
with cold water; boil slowly and skim frequently. If it is to be served cold,
let it remain in the kettle until it becomes so.
To prepare it for luncheon or as a supper dish, remove all the bones when
thoroughly done, pick the meat as for salad and pack in a deep dish, putting in
alternately fat and lean. Skim the liquor, removing all fat; boil this broth
until reduced one half; pour into the dish as much of it as may be needed to
fill all the spaces left in packing the meat; lay over this a Hat cover that
will just fit it, and place a heavyweight upon this. It is best to prepare this
dish in cold weather, or put upon ice the dish it was prepared in. Serve it upon
a plate or round dish, and garnish with green sprigs of parsley, or celery;
serve with it chow-chow, or any good pickle.
6. Beef Hash. Finely chop cold roast beef or cold steak, and about twice the
quantity of potatoes . Put into a frying pan with a large piece of butter,
pepper and salt; moisten with beef gravy or with hot water; cover and let it
steam through thoroughly, stirring often. When done it should not be watery.
Onion may also be added if liked. If onion is used, it should first be cooked a
little in butter before it is added to the hash.
7. Veal Croquettes. Chop cold veal very fine, take a cupful of the meat, adding
a little cold boiled chopped ham. two or three slices of onion, a pinch of mace,
powdered parsley and a little pepper and some salt. Bring a pint of milk to the
boiling point, then add a tablespoonful of cold butter and then the chopped
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