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Classic
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page 90
CHICKEN TERRAPIN
E. D. P.
Cut a cold boiled chicken and liver in small pieces. Remove skin, fat, and
gristle. Put in a pan with
1/2 pint of cream,
1/4 pound of butter, rolled in 1 tablespoon of flour,
Salt to taste.
Chop up 3 hard-boiled eggs. Add eggs and when it comes to a boil stir in a
wineglass of sherry.
BOILED FOWL WITH OYSTERS
Take a young chicken, fill the inside with oysters, and put it into a jar, and
plunge the jar into a kettle of water, remembering to cover tightly; boil for 1
1/2 hours; there will be a quantity of gravy from the juice of the fowl and the
oysters in the jar, which make into a white sauce with the addition of a little
flour, cream, and butter; add some oysters to it or serve plain with the
chicken. The gravy that comes from a fowl dressed in this manner will be a stiff
jelly, next day, and the fowl will be white and tender and of an exceedingly
fine flavor--advantages not
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