Potted Chicken

Ingredients

1/4 lb. cold roast chicken, 2 oz. ham, 2 oz. fresh butter, 1/2 teaspoonful of pounded mace, 1/4 of a small nutmeg, salt and cayenne to taste.

Method

Cut the ham and chicken into small pieces, taking out any pieces of skin, pound it with the butter, gradually add the spices, and keep pounding until reduced to a smooth paste. Put into pots and cover with clarified butter, and, if to be kept for some time, tie down with paper.

Chicken Pates

Ingredients

Remains of cold roast fowls, stuffing of the same, 3 tablespoonfuls of milk, 1 oz. of butter rolled in flour, pepper and salt; pastry.

Method

Line some pate tins with good pastry, and bake to a very light brown. Mince the cold chicken, put the bones and stuffing into a saucepan with 1/2 pint of water, and stew this down to half the quantity, remove the bones, add the milk, and butter and season; stir in the chicken, make it very hot, but do not let it boil. Slip the pastry from the tins, and arrange them on a hot dish; fill with the mixture, and set in the oven till they are sent to table.

Note. - For pate cases made without the tins, see "Fish Pates".

Minced Chicken And Eggs

Ingredients

Remains of cold roast or boiled fowl, stuffing of the same, 1 onion cut fine, 1 teacup of milk, 1 tablespoonful of flour or cornflour, parsley, salt and pepper, breadcrumbs, eggs to cover the top of the dish.

Method

Cut the meat of the fowls into neat squares. Put the bones, fat, and skin into a saucepan, with enough water to cover them, and stew gently for an hour or more. Strain, let it stand a little while for the fat to rise, skim, and return to the saucepan. When nearly boiling, add the milk (thickened with flour) and the seasoning. As soon as it thickens put in the chicken; let it get hot, but do not allow it to boil again. Butter a deep pie-dish, cover the bottom of it with the stuffing (crumbled up), wet with a little gravy, and pour in the mince; then strew fine breadcrumbs over, and lay the eggs (broken into separate cups) carefully over the surface. Strew very fine crumbs over these, put some butter, pepper, and salt on each egg, and bake in a quick oven till the top begins to bubble and smoke. The whites of the eggs should be well set, and the yolks soft.

Note. - Cold fowl served in this manner makes an elegant and savoury dish for dinner or supper. A mince of veal may be made in the same way, in which case a little ham will be found an improvement.