Chicken Panado

Boil a chicken in a little very good and clear stock until quite tender ; when done, take it up, and take the skin off the breast and legs ; mince the breast and legs very fine, then pound it in a mortar ; put the bones in the liquor the chickens were boiled in; put them on the stove to boil while the chicken is pounding; when pounded very fine, put it in a bason, and a little of the- stock which the chicken was boiled in ; mix it up with a spoon; when well mixed, rub it through a tammy sieve-: while that is doing, reduce the remainder of the liquid which the chicken was boiled in nearly to a glaze; when the chicken is rubbed through the sieve, put it into a stewpan that has the liquid belonging to it; put it by the side of a stove to make hot, hut be careful that it docs not boil; season it with a little salt, so as to make it palatable.

Mutton Panado

MINCE, either the fillet of the inside of a chine of mutton when roasted, or the lean part of a neck or loin; then pound it in a mortar, mix it up with a spoon, and rub it through a sieve; when done, put it in a stewpan to warm very gently; be careful that it does not boil; season it with a very little salt.

N. B. Beef or veal panado should be done the same way ; it is not intended as a dish for the table, but for a person in ill health.

Chickens In Savoury Jelly

Roast two chickens, and boil some calves' feet to a strong jelly; then take out the feet, and skim off the fat; beat up the whites of three eggs, and mix: them with half a pint of white wine vinegar, the juice of three lemons, a blade or two of mace, a few pepper-corns, and a little salt; put them to your jelly; when it has boiled five or six minuet strain it through a jelly bag several times till it is very clear; then put a little in the bottom of a bowl large enough to hold your chickens: when they are cold and the jelly set, lay them in, with their breasts down; then fill your bowl quite full with the rest of your jelly, which you must take care to keep from setting, SO that when you pour it into your howl it will not break ; let it stand all night, and the next day put your bason into warm water, pretty near the top; as soon as yon find it loose in the bason, lay your dish over it, and turn it out whole.

Chickens Chiringrate

FLATTEN the breast-bones of your chickens with a rolling-pin, but be careful that you do not break the skin ; strew some flour; then fry them, in butter, of a fine light brown; dry all the fat out of the pan, but leave the chickens in : lay a pound of gravy beef, with the same quantity of veal cut in thin slices, over your chickens, together with a little mace, two or three cloves, some whole pepper, an onion, a small faggot of sweet herbs, and a piece of carrot ; then pour in a quart of boiling water, cover it close, and let it stew a quarter of an hour ; then take out the chickens, and keep them hot; let the gravy boil till it is rich and good; then strain it off, and put it into your pan again, with half a pint of red wine and a few mushrooms; put in your chickens to warm, then take them up, lay them in your dish, and pour your sauce over them : garnish with lemon, and a few slices of cold boiled ham.