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Classic
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page 77
CHICKEN PATTIES.
Mince up fine cold chicken, either roasted or boiled. Season it with pepper and
salt, and a little minced parsley and onion. Moisten it with chicken gravy or
cream sauce, fill scalloped shells that are lined with pastry with the mixture,
and sprinkle bread-crumbs over the tops. Put two or three tiny pieces of butter
over each, and bake brown in a hot oven.
TO BROIL CHICKEN.
After dressing and washing the chicken as previously directed, split them open
through the back-bone; frog them by cutting the cords under the wings and laying
the wings out flat; cut the sinews under the second joint of the leg and turn
the leg down; press down the breast-bone without baking it.
Season the chicken with salt and pepper, lay it upon the gridiron with the
inside first to the fire; put the gridiron over a slow fire, and place a tin
sheet and weight upon the chicken, to keep it flat; let it broil ten minutes,
then turn and proceed in the same manner with the other side.
The chicken should be perfectly cooked, but not scorched. A broiled chicken
brought to the table with its wings and legs burnt, and its breast half cooked,
is very disagreeable. To avoid this, the chicken must be closely watched while
broiling, and the fire must be arranged so that the heat shall be equally
dispensed. When the fire is too hot under any one part of the chicken, put a
little ashes on the fire under that part, that the heat may be reduced.
Dish a broiled chicken on a hot plate, putting a large lump of butter and a
tablespoonful of hot water upon the plate, and turning the chicken two or three
times that it may absorb as much of the butter as possible. Garnish with
parsley. Serve with poached eggs on a separate dish. It takes from thirty to
forty minutes to broil a chicken well.
CHICKEN PIE.
Prepare the chicken as for fricassee. When the chickens are stewed tender,
seasoned, and the gravy thickened, take it from the fire; take out the largest
bones, scrape the meat from the neck and back-bone, throw the bones away; line
the sides of a four or six quart pudding-dish with a rich baking powder or soda
biscuit-dough, a quarter of an inch thick; put in part of the chicken, a few
lumps of butter, pepper and salt, if needed, some cold boiled eggs cut in
slices. Add the rest of the chicken and season as before; a few new potatoes in
their season might be added. Pour over the gravy, being sure to have enough to
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