Of this class of food, poultry (e.g. chicken and turkey), game (e.g. pheasant and partridge), tripe, sweetbreads, and rabbit are the most easily digested. They can be served in the usual manner of roasting, boiling, or stewing. Tripe and sweetbreads form most excellent dishes, and only require to be more thoroughly known to be appreciated. Beef and mutton may be served as "minced beef," "meat-juice mince," or beef quenelles, and are very digestible; mutton chops, roast leg of mutton, grilled rump-steak, require more digestive power.
A lew extra recipes for the preparation of chicken, game, rabbits, and sweetbreads are given, and also the method of preparing and serving tripe.
I small chicken.
I ounce butter.
Pepper and salt.
Prepare a young chicken for roasting, split it down the back, lay it open, and take only half at a time. Rub the piece of chicken over with a little butter to keep the skin from cracking, and season with pepper and salt. Grease the gridiron and make it thoroughly hot. Lay the chicken on it with the cut side down to begin with; broil either on the top of or before a clear fire for about half an hour. When cooked, lift on to a very hot plate, and rub the rest of the butter over it. Serve with rolls of bacon round it. If broiling an older fowl, it must be partially cooked first, either by boiling or roasting. It may be eaten with or without bread sauce, made as follows: -
2 ounces breadcrumbs, 1 ounce butter.
1/2 pint water.
Salt and pepper.
Pour hot water over the breadcrumbs, cover with a plate, and when quite cool, mash it and put in a pan with the butter, cream, salt, and pepper. Mix all well together and simmer till hot.
Breast of chicken. I gill cream.
1/2, ounce flour.
Pepper and salt to taste.
Skin the breast of the chicken, chop it finely, pound well in mortar; melt the butter, and stir it into the flour with a tablespoonful of cream. Let it come to the boil, and pour over the pounded chicken, add season-in-, pound together, and rub through a wire sieve. Switch the remaining cream until stiff, mix gently with other ingredients; butter some cups, half-fill with the mixture, cover the cups with kitchen paper, and set in stewpan half full of boiling water. Steam for fifteen minutes. Serve with white sauce. The boiling water should only come half-way up the cups while steaming.
1/4 lb. breast of chicken, or 1/4 lb. fillet of veal. I tablespoonful cold water. 1 tablespoonful cream. A pinch of salt.
Wipe the meat and cut it into small pieces; free it from fat and skin. Place it in a cup with a pinch of salt and cold water. Tie over it a greased white paper, and steam slowly from one to one and a half hours. Then lift it out, place the contents of the cup in a mortar, pound well, and rub through a sieve. Put the sieved mixture into a pan, add the cream, and heat thoroughly. This may be served on a piece of toast, or taken cold.
Take the wings and breast of a fowl or the bark and legs of a rabbit, soak in hot water for five minutes, then put into a jug with salt and mace, or peppercorns. Cover with milk, seal the jar closely, set in an oven, and bake for three hours. Take out the meat. Pour the milk into a basin to cool, so that the fat may be easily removed. Before serving, warm in a cup set in hot water, or warm a little of the meat in the milk, and serve with thin toast or water biscuits.
1/2 ounce butter.
1 teaspoonful of flour.
1 blade of mace. Lemon. Pepper and salt.
Cut the partridge into joints and take out the largest bones. Put the butter into a small stewpan; when it gets hot put in the best parts of the partridge and fry it very carefully, then add to this a small bit of lemon peel, a small bit of mace, and pepper and salt; add the flour and I tea-cupful of water, and the bones that were removed. When this all boils up, put on the lid, and let it all stew slowly for three-quarters of an hour, or till tender. Take up the best bits on a dish and strain the gravy over them. All game is easily digested when cooked in this way.