Potted Chicken Or Turkey

Free the roast meat of a fowl from all bones. To every pound of meat add quarter of a pound of butter, pounding it in, and add little by little one teaspoon of mace, half a nutmeg, and cayenne pepper and salt to your taste. When you have worked all to a smooth paste, pack it in small glass or earthenware pots, and cover with clarified butter. Exclude all air by sealing the pots if you wish to keep the meat for any length of time, and set in a dry, airy place.

A little boiled ham minced and pounded with the chicken gives addedflavor.

Pressed Chicken

Cook a fowl in just water enough to keep it from burning until the meat loosens from the bones. After it has cooled pick it to pieces and mix the light and dark meat. Boil till hard two eggs, slice thin and add to the pickedup chicken. Boil down the water in which the chicken was cooked till it fills a small teacup. Add a little butter, pepper and salt. Mix all with the pickedup chicken, put in a mold or bowl, put on a weight to press, and set in a cool place. When time to serve, tip the chicken on a platter.

Chicken With Red Peppers

This is a Spanish receipt. It is good for using up leftover chicken. Boil three large red peppers until tender. Take out and throw away the seeds in which lie the strength of the peppers, add an onion, and chop fine with the peppers.

Mix two teaspoons of flour with two of butter, thin with half a cup or a small cup of milk. Bring to boil together with the minced peppers and add a cup of chicken chopped fine. Serve hot.

Cooking Remnants Of Cold Chicken Roast Turkey

Remnants of cold chicken cut the meat in small pieces as if for a salad. Rub a tablespoon of flour in a tablespoon of butter, add a tablespoon of minced onion and the same amount of parsley or minced celery, and stir all into a cup and a half of new milk heated in a doubleboiler. When the milk thickens salt and pepper to taste, and stir in the diced chicken and let it heat through. Have small pieces of toast, put the chicken on the bread and serve.

Chicken With Rice And Saffron.

An Italian dish boil a sixpound chicken with two minced onions, one minced red pepper, and two minced sweet peppers. Boil until the [chicken is very tender. After removing the chicken add one pound of rice to the boiling broth. Boil for thirty minutes until the rice absorbs almost all the broth. Stir in one tablespoon of butter, one can of French mushrooms, and the minced cooked giblets. Add one heaping tablespoon of saffron powder, stirring through the rice. Pile the rice in a mound on a flat dish. Carve the chicken and lay in a border about the rice.

Spanish Chicken

Cut up as for fricassee a fowl, and put on to cook in hot water to cover it. Take a dozen dry red peppers, cut out the seed, and then cut up and boil twenty minutes or half an hour till tender. When cooked moisten them with a little of the chicken broth and put through a sieve. In a saucepan in which you have a large spoon of hot lard slice two goodsized onions and let them fry. When brown add the peppers, and the chicken, which you have salted in its cooking and which must be thoroughly cooked and tender, and also add half a cup of the chicken broth. Thicken the rest of the broth, pour in the saucepan, and let the whole simmer over a gentle fire for fifteen or twenty minutes. Serve on a hot platter.

Stewed Chicken With Dumpling. A New Orleans Receipt

Cut the chicken for stewing, roll each piece in flour and brown in two tablespoons of hot dripping in a deep saucepan or casserole. Add quarter of a pound of lean boiled ham which you have cut in small pieces, one large minced onion, one bay leaf, two minced bell peppers, one minced red pepper, half a teaspoon of rosemary, half a teaspoon of thyme, and a clove of minced garlic.

Fill the casserole with water and allow all to simmer about two hours, until the water has cooked down to a rich gravy. Make the dumplings by creaming one teaspoon of butter with two beaten eggs. Add one teacup of flour and one teaspoon of baking powder. Mix to a soft dough, as soft as may be to roll out on the board. Roll and cut the dough in cubes one inch in size. Drop these cubes in the boiling stew fifteen minutes before serving. They will rise to cubes two inches in size.

Chicken Terrapin. A Washington Dish For Festival Days

Boil two fowls until they are so tender that the meat parts readily from the bone when you stick in a fork. When the meat is cold cut it in small dice or squares. Heat a pint of milk in a doubleboiler and to it add half a pound of butter into which you have rubbed and beaten two tablespoons of flour. Stir the butter and milk till boiling hot, take from the fire, and stir in half a teaspoon of salt, a dash of cayenne, a dash of nutmeg, and the yolks of six eggs, which you have previously well beaten. Put the diced chicken meat in a saucepan, pour the mixture over it, heat, but do not boil, and just before serving stir in a pint of sherry. A dish to go well with this is creamed potatoes.