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Classic
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page 102
CHICKEN PUDDING,--OLD VIRGINIA WAY.
Take two very young tender chickens, cut them up, wash them in cold water, until
perfectly clean and white, wipe them very dry with a linen napkin, roll them up
closely, while you prepare your batter. Break eight eggs in a pan, a
tea-spoonful of salt, and one of black pepper, a quarter of a pound of butter,
eight heaped table-spoonsful of flour, one quart of rich milk; beat this mixture
until it is very smooth and light; then put in the chickens, stir it well, and
pour it in a pan well buttered, set it in a very hot oven or stove; after it
commences to brown on top, put a sheet of white paper on the top. It will take
more than one hour to bake it.
MY GRANDMOTHER'S PUDDING.
Take eight eggs, separate the yolks from the whites, and beat them well
separately; put into the yolks, very gradually, eight table-spoonsful of flour,
taking care to beat it perfectly smooth; add a pint of rich milk, and the whites
of the eggs, and bake over a brisk fire.
SAUCE FOR MY GRANDMOTHER'S PUDDING.
To six table-spoonsful of sugar add ten of water, and heat it very hot; stir in
half an ounce of butter and let it melt, but do not let it boil; when ready for
use, season it with a little wine and nutmeg, or lemon-peel.
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