Croquettes Of Cold Chicken

Mince some cold chicken very fine with a little suet; season it with pepper, salt, and some parsley chopped fine; add a little grated nutmeg; put part of the mixture into a marble mortar; pound it to a paste, and add occasionally a tablespoonful of well-beaten egg; then pound more of the chicken in the same manner till all is done. Flour your hands, make the meat into rolls of an oblong shape, dip them into beaten egg, and then into bread crumbs, and fry them a fine brown.

Broiled Chickens

Split them down the back, wash them nicely and wipe them dry. Heat your gridiron, grease the bars, and put your chickens over clear coals. Broil them nicely; be careful not to burn the legs and wings. When done, season them with pepper, salt, and a large piece of butter. Send them to the table hot. Partridges, pheasants and pigeons are broiled in the same way.

Fried Chickens

Wash your chickens, cut them in pieces, season them with pepper and salt. Have in a pan some hot butter and lard mixed; dust some flour over each piece, and fry them slowly till of a bright brown on both sides; take them up, put a little water in the pan, add some butter rolled in flour to thicken the gravy, and more pepper and salt if required. Young spring chickens are only suitable for frying.

Chicken Pot Pie

Cut the chicken in pieces, wash them and dry them in a clean napkin; sea-11 son with salt and pepper. Line the sides of the pot with paste, put in the pieces of chicken, and between every layer of chicken put in a piece of butter rolled in flour, with squares of the paste if you choose; pour in enough cold water to cover it, and put on a lid of the paste, leave an opening in the centre of the top crust, cover the pot, place it in front of the fire with a few coals under it. Turn the pot frequently that the crust may be evenly browned all around. When it is done, if the gravy should not be thick enough, add a little more flour mixed with butter. Dish it by putting the top crust on the sides of the dish, lay the chicken in the centre, and place the brown crust on the top. Serve the gravy in a sauce boat.

Patties From Cold Turkey Or Chickens

Mince the white part of the flesh, and mix it with a little grated ham. Stew this in a little good gravy, or melted butter. Put a spoonful of cream to the mince, and season with pepper, salt and mace. Patties may be made of cold lamb, veal, turkey, chickens, etc., and of lobster, oysters, etc. Patties may be either baked in their paste, without the intervention of a pan, having a, piece of paper under each; or they may be baked in tin or earthenware pans of various forms. Those baked in pans will generally be most approved because the paste will be more delicate; or the paste will be baked separately, and the meat afterwards put upon it. Puff paste should be employed.

Fricassee From Cold Boiled Chicken

Cut up the chicken and put it to simmer in a little gravy made of some of the water in which it was boiled, together with the neck, feet, liver, heart, and gizzard, stewed well together. Season well with pepper and salt. Then take out the chicken, and keep it hot. Strain the gravy, put it back in the saucepan, with a little more salt and pepper if necessary, a little grated nutmeg, and a bit of butter roiled in flour. Give it a boil, then add a little cream, and stir it over the fire, but do not let it boil again. Pour this gravy over the chicken, and serve hot. Some nicely fried forcemeat balls are sometimes added. Garnish with thin slices of lemon.

Broiled Cold Chicken

Split the chicken down the back, have an egg beaten, dip the chicken into it, and then into some nicely-seasoned bread crumbs. Broil over a clear gentle fire. The neck, feet, and gizzard, may be boiled down to make a gravy; and the liver, after having simmered five or ten minutes, may be taken out, mashed, and used to thicken the gravy. Serve hot.

Very Nice Scallops From Cold Chicken

Bone the meat, and mince it small; set it over the fire in a little cream, and season with nutmeg, pepper, and salt; then put it into scallop shells, and fill with crumbs of bread, over which put some bits of butter, and brown them.