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Classic
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page 76
them over an hour, or until tender. If they are old chickens, they will require
long, slow boiling, often from three to four hours. When tender, season with
salt and pepper, a piece of butter as large as an egg, and a little celery, if
liked. Stir up two tablespoonfuls of flour in a little water or milk, and add to
the stew, also two well-beaten yolks of eggs; let all boil up one minute;
arrange the chicken on a warm platter, pour some of the gravy over it, and send
the rest to the table in a boat. The egg should be added to a little of the
cooled gravy, before putting with the hot gravy.
STEWED WHOLE SPRING CHICKEN.
Dress a full-grown spring chicken the same as for roasting, seasoning it with
salt and pepper inside and out; then fill the body with oysters; place it in a
tin pail with a close-fitting cover. Set the pail in a pot of fast-boiling water
and cook until the chicken is tender. Dish up the chicken on a warm dish, then
pour the gravy into a sauce-pan, put into it a tablespoonful of butter, half of
a cupful of cream or rich milk, three hard-boiled eggs chopped fine; some minced
herbs and a tablespoonful of flour. Let all boil up and then pour it over the
chicken. Serve hot.
PICKLED CHICKEN.
Boil four chickens till tender enough for meat to fall from bones: put meat in a
stone jar, and pour over it three pints of cold, good cider vinegar and a pint
and a half of the water in which the chickens were boiled; add spices if
preferred, and it will be ready for use in two days. This is a popular Sunday
evening dish; it is good for luncheon at any time.
RISSOLES OF CHICKEN.
Mince up finely the remains of a cold chicken together with half the quantity of
lean, cold ham. Mix them well, adding enough white sauce to moisten them. Now
have a light paste rolled out until about a quarter of an inch or a little more
in thickness. Cut the paste into pieces, one inch by two in size, and lay a
little of the mixture upon the centres of half of the pieces and cover them with
the other halves, pressing the edges neatly together and forming them into
little rolls. Have your frying-pan ready with plenty of boiling hot lard, or
other frying medium, and fry until they become a golden-brown color. A minute or
two will be sufficient for this. Then drain them well and serve immediately on a
napkin.
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