GIBLET. POTAGE. CHICKEN. DUMPLINGS. DRESSING.
Take a turnip, carrot, and onion, and slice them, and fry in hot butter; add the giblets, sprinkled with flour, let them brown and then add the amount of water required. Simmer 4 or 5 hours. Season with salt and pepper and thicken with a spoonful of browned flour. Take yolks of hard-boiled eggs and put one in each plate of soup when it is served. The giblets of 1 chicken will make but little more than a quart of good soup.
Miss Juliet Corson.
Take bits of cold chicken, same quantity of rice, boil together till very tender. Rub through a sieve; then make of the consistency of cream, with boiling milk. Season to taste, with salt, pepper, and a little nutmeg. One pound of chicken and 1 pound of rice will make 4 quarts of soup.
In order to serve the fowls for dinner, tie the feet down and turn the wings back before putting over to boil. Allow 2 quarts of water for each fowl. When half done, add 2 tablespoons of rice for each chicken. Before serving, add a chopped hard-boiled egg, a little thickening of flour (perhaps 2 teaspoons) and water, salt, pepper, and parsley. Make a drawn-butter dressing for the chicken.
Get a fat hen. After washing, put it whole into a porcelain kettle with a gallon of water; boil 2 hours. Slice 3 or 4 Irish potatoes, 1 large onion, 1 or 2 tablespoons of chopped parsley, 1 teaspoon of celery seed, and a bit of summer savory if you have it; 1/2 a red pepper-pod, salt to taste. When the soup has boiled 1 hour, add the vegetables, and when nearly done put in 1 pint of sweet milk.
One pint of flour, 1 dessert-spoon of lard, a pinch of salt; mix with cold water and roll thin, cut in small pieces, put in soup, and let them boil about 20 minutes. Thicken with a tablespoon of flour and cream. Boil up once and serve.
Take 1 pint of the soup, 1 tablespoon of butter, and 4 or 5 hard-boiled eggs chopped fine, 1 tablespoon of flour rubbed in the butter. Let it boil, and pour over the chicken.
1/4 pound of cold poultry. 1/4 pound of sweet almonds. A slice of dry bread. A shred of lemon peel. A blade of mace pounded. 1 1/2 cups of cream. Yolks of 2 hard-boiled eggs. 2 quarts of white stock. Pound the almonds to a paste with a spoon of water. Add the meat, which should have been pounded with the bread. Beat all together. Add the chopped lemon peel and the mace. Heat the stock to boiling and pour over the mixture and simmer for an hour. Mix the egg with the cream, add to the soup, let boil up and serve immediately.