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Classic
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page 83
cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful
of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of
wine. Boil up once and serve with jelly.
CHICKEN ROLY-POLY.
One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one
teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do
not use shortening of any kind, but roll out the mixture half an inch thick, and
on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper
and salt, and be free from gristle. Roll the crust over and over, and put it on
a buttered plate and place in a steamer for half an hour. Serve for breakfast or
lunch, giving a slice to each person with gravy served with it.
CHICKEN TURNOVERS.
Chop cold roast chicken very fine. Put it into a sauce-pan, place it over the
fire, moisten it with a little water and gravy, or a piece of butter. Season
with salt and pepper; add a small tablespoonful of sifted flour, dissolved in a
little water; heat all through, and remove from the fire to become cool. When
cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a
saucer; wet the edge with cold water, and put a large spoonful of the minced
meat on one-half of the round; fold the other half over, and pinch the edges
well together, then fry them in hot drippings or fat, a nice brown. They may
also be cooked in a moderate oven.
CHICKEN PUDDING.
Cut up two young chickens into good-sized pieces; put them in a sauce-pan with
just enough water to cover them well. When boiled quite tender, season with salt
and pepper; let them simmer ten or fifteen minutes longer; then take the chicken
from the broth and remove all the large bones. Place the meat in a well-buttered
pudding-fish, season again, if necessary, adding a few bits of butter. Pour over
this the following batter:
Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls
of melted butter, a teaspoonful of salt, and two large teaspoonfuls of baking
powder, added to enough sifted flour to make a batter like griddle-cakes.
Bake one hour in a moderate oven.
Make a gravy of the broth that remained from the cooking of the chicken, adding
a tablespoonful of flour, stirred into a third of a cup of melted butter; let it
boil up, putting in more water, if necessary. Serve hot in a gravy boat, with
the pudding.
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