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Classic
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page 79
CHICKEN CROQUETTES No. 2.
Take any kind of fresh meat or fowl, chop very fine, add an equal quantity of
smoothly mashed potatoes, mix, and season with butter, salt, black pepper, a
little prepared mustard, and a little cayenne pepper; make into cakes, dip in
egg and bread-crumbs and fry a light brown. A nice relish for tea.
TO FRY CROQUETTES.
Beat up two eggs in a deep bowl; roll enough crackers until you have a cupful of
crumbs, or the same of fine stale bread-crumbs; spread the crumbs on a large
plate or pie-tin. Have over the fire a kettle containing two or three inches of
boiling lard. As fast as the croquettes are formed, roll them in the crumbs,
then dip them in the beaten egg, then again roll them in crumbs; drop them in
the smoking hot fat and fry them a light golden brown.
PRESSED CHICKEN.
Clean and cut up your chickens. Stew in just enough water to cover them. When
nearly cooked, season them well with salt and pepper. Let them stew down until
the water is nearly all boiled out, and the meat drops easily from the bones.
Remove the bones and gristle; chop the meat rather coarsely, then turn it back
into the stew-kettle, where the broth was left (after skimming off all fat), and
let it heat through again. Turn it into a square bread-pan, placing a platter on
the top, and a heavy weight on the platter. This , if properly prepared, will
turn out like a mold of jelly and may be sliced in smooth, even slices. The
success of this depends upon not having too much water; it will not jelly if too
weak, or if the water is allowed to boil away entirely while cooking. A good way
to cook old fowls.
CHICKEN LUNCH FOR TRAVELLING.
Cut a young chicken down the back; wash and wipe dry; season with salt and
pepper; put in a dripping pan and bake in a moderate oven three-quarters of an
hour. This is much better for travelling lunch than when seasoned with butter.
All kinds of poultry and meat can be cooked quicker by adding to the water in
which they are boiled a little vinegar or a piece of lemon. By the use of a
little acid there will be a considerable saving of fuel, as well as shortening
of time. Its action is beneficial on old tough meats, rendering them quite
tender and easy of digestion. Tainted meats and fowls will lose their bad taste
and
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