419. Chickens Boiled

Care should be taken to select the chickens plump or they form a meagre dish, they should receive much attention in the boiling, they require less time than a fowl, and are sent to table with white sauce, and. garnished with tufts of white broccoli.

420. Chickens Pulled

Remove the skin carefully from a cold chicken, then pull the flesh from the bones, preserving it as whole as you can. Flour them well, fry them a nice brown in fresh butter; draw them, and stew in a good gravy well seasoned; thicken a short time before serving with flour and butter, and add the juice of half a lemon.

421. Curried Chickens

Lay the pieces of a dressed chicken into a stewpan with a sliced onion fried brown, a clove of garlic, and some good white gravy: simmer till the chicken is tender, add a spoonful of curry powder, flour rubbed smooth with a lump of butter; a quarter of a pint of cream, with a little salt, may be added twenty minutes before serving: squeeze a little lemon into the dish, and put an edging of rice round the dish.

422. How To Braise Chickens

Bone the chickens, stuff them with forcemeat, place in the stewpan the bones and trimmings, lay the chickens upon them with a braise of sweet herbs, onions, mace whole, some thin slices of bacon, about three parts of a pint of stock, or, if that is not handy, water, two glasses of sherry, the bacon should be added last. Cover close, and stew for two hours. Then take out the chickens, strain the braise, remove the fat, and boil the braise rapidly to a glaze, paint it over the chickens with a brush while the braise is being boiled; brown the chickens before the fire, it adds to their appearance. When glazed, fowls may be braised in the same manner.

423. Cutlets Of Chicken

Remove the skin of two or three chickens. Bone all the joints except the wings, unless the fowl is very fleshy, and then remove them also, removing likewise breast bones; flatten the flesh, and spread over them a seasoning of salt, cayenne, grated nutmeg, and mace, the salt being in the greatest proportion. Coat them with beaten egg and bread crumbs, fry them a nice brown.

Have ready some good brown gravy seasoned and flavoured with lemon pickle. Lay the cutlets in the centre of the dish, and pour the gravy over them.

424. Fried Chicken A La Malabar

The Indian receipts for carving chicken are very numerous, we select the following. Cut up the fowl as for a stew, removing the joints carefully and carving the body into handsome shapes, remove all moisture with a clean dry cloth, and powder every part with curry, to which half a tea-spoonful of curry has been added, fry it in fresh butter a pale brown, cut into small pieces two or three onions, and fry in clear butter, sufficient to keep the pan from burning, be very particular respecting that, but not more than should be absorbed by the onion after some time frying. It is as well here to say, that as onions are frequently used in the curried poultry by the Indian cooks, they employ the following method. When to be cut small they slice the onions and then separate them into rings, cutting these rings into the sizes they may require, which, if a little more labour, yet presents a better appearance; when they are fried sufficiently to have absorbed the grease in the pan without in any degree having been burned, spread them over the chicken and serve; a whole lemon should be sent to table with them.