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Classic
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page 90
BRAISED CHICKEN.
If not convenient to roast, put a little bacon in a stewpan, then a chicken, an
onion, half a carrot, some celery, two cloves, one table-spoonful of salt, a
little pepper, and a quart of water; let it simmer till tender. After draining
it well, dish up, take the string off, and pour over it any sauce you like. A
most excellent dish.
CHAPTER X.
PRESERVES.
IN general, fruit for preserving should not be excessively ripe, and should
invariably be gathered when dry. The only way to be certain of keeping them
without fear of spoiling, is to use sugar enough in making them, and to have
them well secured from the air. The best way to do this, is to cover them with
paper dipped in brandy, and bladder covers over that, or to seal them closely.
They should stand without covers two or three days after they are made; they
should be kept in a dry, cool place.
Jelly-bags should be wrung out of boiling water just before they are used, and
you should never press or squeeze fruit while straining it; always use a silver
or a wooden spoon in preserving.
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