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Classic
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page 80
odor if cooked in this way, and if not used too freely no taste of it will be
acquired.
POTTED CHICKEN.
Strip the meat from the bones of a cold, roast fowl; to every pound of meat
allow a quarter of a pound of butter, salt and cayenne pepper to taste; one
teaspoonful of pounded mace, half a small nutmeg. Cut the meat into small
pieces, pound it well with the butter, sprinkle in the spices gradually, and
keep pounding until reduced to a perfectly smooth paste. Pack it into small jars
and cover with clarified butter, about a quarter of an inch in thickness. Two or
three slices of ham, minced and pounded with the above, will be an improvement.
Keep in a dry place. A luncheon or breakfast dish.
Old fowls can be made very tender by putting into them, while boiling, a piece
of soda as large as a bean.
SCALLOPED CHICKEN.
Divide a fowl into joints and boil till the meat leaves the bone readily. Take
out the bones and chop the meat as small as dice. Thicken the water in which the
fowl was boiled with flour, and season to taste with butter and salt. Fill a
deep dish with alternate layers of bread-crumbs and chicken and slices of cooked
potatoes, having crumbs on top. Pour the gravy over the top and add a few bits
of butter and bake till nicely browned. There should be gravy enough to moisten
the dish. Serve with a garnish of parsley. Tiny new potatoes are nice in place
of sliced ones, when in season.
BREADED CHICKEN.
Prepare young chickens as for fricassee by cutting them into pieces. Dip each
piece in beaten egg, then in grated bread-crumbs or rolled cracker; season them
with pepper and salt, and a little minced parsley. Place them in a baking-pan,
and put on the top of each piece a lump of butter, add half of a cupful of hot
water; bake slowly, basting often. When sufficiently cooked take up on a warm
platter. Into the pan pour a cup of cream or rich milk, a cupful of
bread-crumbs. Stir it well until cooked then pour it over the chicken. Serve
while hot.
BROILED CHICKEN ON TOAST.
Broil the usual way, and when thoroughly done take it up in a square tin or
dripping-pan, butter it well, season with pepper and salt, and set it in the
oven for a few minutes. Lay slices of moistened buttered toast on a platter;
take the
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