Curried Chicken

Fry out in the pot you make the curry three large rashers of pickled pork and three onions sliced; fry until the onions are brown; cut the chicken into small pieces, and slice three potatoes thin; add them to the pork and onions, cover well with water, cook until the chicken is done and the potatoes have thickened the water; salt to taste. Put two tablespoonfuls of curry powder in a tumbler, and mix with water; slice two or three more potatoes very thin; add the potatoes and mixed powder to the stew, and boil until the potatoes are cooked but not broken; serve with rice; the above is for one extra large chicken or two small ones. Green peas and corn are a valuable addition.

Stewed Chicken With Oysters

Season and stew a chicken in a quart of water until very tender; take it out on a hot dish, and keep it warm; then put into the liquor a lump of butter the size of an egg; mis a little flour and water smooth, and make thick gravy; season well with pepper and salt, and let it come to a boil. Have ready a quart of oysters, picked over, and put them in without any liquor; stir them round, and as soon as they are cooked pour all over the chicken.

Chicken Pie

Stew chicken till tender, season with one-quarter of a pound of butter, salt, and pepper; line the sides of a pie-dish with a rich crust, pour in the stewed chicken, and cover loosely with a crust, first cutting a hole in the center. Have ready a can of oysters, heat the liquor, thicken with a little flour and water, and season with salt, pepper, and butter the size of an egg; when it comes to a boil pour it over the oysters, and about twenty minutes before the pie is done lift the top crust and put them in.

Fried Chicken

Joint young, tender chickens; if old, put in a stew-pan with a little water and simmer gently till tender; season with salt and pepper, dip into flour, and fry in hot lard and butter until nicely browned. Lay on a hot platter and take the liquor in which the chicken was stewed, turn into the frying-pan with the browned gravy, stir in a little flour; when it has boiled stir in a teacup of rich, sweet cream, and pour over the chicken.

Pressed Chicken Or Veal

Boil three chickens until the meat comes off the bones, then removing all bones, etc., chop, not very fine; add a piece of butter as large as an egg, salt and pepper to season well. Have about a pint of the broth, into which put one-half box gelatine until dissolved; then put back the chopped chicken and cook until the broth is evenly absorbed. Press under a weight in a pan until cold.

Jellied Chicken Or Veal

Boil a chicken in as little water as possible, until the meat falls from the bones; chop rather fine, and season with pepper and salt; put in a mold a layer of the chopped meat and then a layer of hard-boiled eggs cut in slices; then layers of meat and egg alternately until the mold is nearly fall; boil down the liquor left in the pot one-half; while warm, add one-quarter of an ounce of gelatine, and when dissolved pour into the mould over the meat. Set in a cool place over night to jelly.