Put the bones and small pieces of any kind of cooked chickens into a saucepan with cold water enough to cover, add a few sliced fried onions, two carrots, sweet herbs, a blade of mace, and salt and pepper to taste. Place the pan over the fire and boil until all the goodness is extracted; then strain the liquor and add a little flour and butter to thicken it. Put into a saucepan the chicken-meat, add the gravy and place the pan on the side of the fire where it will simmer for twenty minutes; squeeze in the juice of half a lemon just before serving. Put the pieces of chicken on a dish, pour the gravy over and garnish with croutons of fried bread.

Chickens In Shells

Cut the fillets of some chickens into scollops, put them in a fryingpan with a piece of butter and fry them lightly. Cook an equal quantity of truffles in Madeira wine and when done divide them the same size as the scollops. Mix these together with some reduced German sauce, grate finely some breadcrumb and fry in butter until brown. Fill eight shells with the chicken mixture, cover them with the fried breadcrumbs and put them for a few minutes in a moderately warm oven. Arrange the shells on a folded napkin or an ornamental dish-paper on a hot dish, garnish with fried parsley, and serve.

Broiled Chicken Legs

Take the legs of some cold chickens, remove the skin, cut the flesh on both sides of the bone and spread over them a preparation made of half a teaspoonful each of salt and pepper, a little cayenne, half an ounce of warmed butter and one saltspoonful of essence of anchovies, all well mixed. When this is rubbed into the meat, especially into the cuts, place them over a rather slow fire on a gridiron, and broil them for about ten minutes, turning them occasionally. They are then ready for serving. A little cooked bacon should be served with them.

Deviled Chicken's Legs

Cut off the legs from three chickens and singe them slightly with a little alcohol lighted on a plate, put them into the stockpot and boil for ten minutes. Remove them to a dish, cool thoroughly, season with salt, pepper and a very little cayenne; also two tablespoonfuls of Worcestershire sauce and half a teaspoonful of ground mustard. Now roll them well together, pass one after another into sifted breadcrumbs, and broil them on a moderate fire for four minutes on each side. Then arrange them on a hot dish, pour over one gill of hot deviled sauce, sprinkle a little chopped parsley on the top, and serve very hot.

Chicken Legs In Papers

Take some cold cooked chickens and bone the legs. Mix some chopped parsley, pepper and salt with a little liquefied butter and dip the legs in it; put on each side of them a slice of cooked fat pork, wrap them in buttered paper, securing it at the edges and broil them over a clear fire, turning to cook both sides alike. When done dish them, pour over hot beef gravy, garnish with parsley, and serve.

Chicken Legs, Perigueux

Cut off the legs from four chickens, bone them without cutting the skin, sprinkle over with salt and pepper, fill them with either cooked chicken forcemeat or quenelle forcemeat mixed with sweet herbs; put them in a saucepan with a little gravy mixed with white wine, place the pan on the fire, and boil gently. Take them out when done and lay them between two boards with a weight on top; when perfectly cold, trim and arrange in a flat saucepan, adding a little of the stock in which they were cooked reduced to half glaze; place the pan over a very slow fire and warm thoroughly. Take them out and place a paper frill on the small end of each and put them on a dish in a circle. Add four or five peeled and chopped raw truffles to the liquor, one wineglass-ful of Madeira and a little boiling brown sauce, and, after standing it on the fire a few minutes, pour it all over the stuffed legs, and serve.