Home › Left - Overs of Meat, Fish, Etc › Left - Overs of Meat, Fish, Etc: Chicken

Left - Overs of Meat, Fish, Etc: Chicken

CREAMED CHICKEN 1 1/4 cups of cooked chicken cut 1/4 teaspoonful of salt in cubes 1/4 teaspoonful of pepper 2 tablespoonfuls of butter 1 cup of milk or thin cream 2 tablespoonfuls of flour Make a sauce of the butter, flour, seasonings and milk. Add the chicken. Serve on toast or on corn fritters. Peas may be added with the chicken. RECHAUFEE OF HAM WITH BROILED APPLES Melt about half a tumbler of current jelly in a saucepan set over boiling water; lay in it some thin slices of cold, boiled ham and cover closely to become hot. In the meantime core three or more apples, cut them into slices or rings half an inch thick and remove the skin, also any of the seed cavities that may remain. Have ready a hot broiler; rub it over with a bit of fat ham or with a piece of butter in a cloth. Set the apples in the broiler and let cook over the coals about three minutes, on each side, or until the apple is softened throughout. With a spatula remove the apples to the edge of the dish on which the ham has been disposed. Put a tiny bit of butter on each ring of apple and serve at once.

CHICKEN BECHAMEL IN POTATO PATTY CASES 1 1/3 cups of cold, cooked 1/2 cup of chicken broth chicken in cubes 1/2 cup of cream 2 tablespoonfuls of butter 3 cups of well-seasoned 2 tablespoonfuls of flour mashed potato 1/4 teaspoonful of salt 1 yolk of egg 1/4 teaspoonful of paprika Make a sauce of the butter, flour, seasonings and liquid, add the chicken and heat over hot water. The potato should be just moist enough to flow through a tube easily. On a buttered baking sheet spread rounds of potato half an inch thick and nearly three inches across. Put the rest of the potato in a pastry bag and with star tube pipe potato on to the rounds, as if building a burr basket. Brush over the cases thus formed with the egg, and set into the oven, to make hot and brown the edges. Remove with a spatula or broad knife to plates, fill the open space in the centers with the chicken preparation and serve.

COTTAGE PIE Cook remnants of cold roast lamb or veal, cut in thin slices, in stock made of the trimmings and bones, reinforced by chicken bones and remnants of uncooked meat, if at hand, until tender. Season with salt and pepper, and turn into a baking-dish. For a pint of meat with cup or more of broth, have ready about three cups of mashed potato, seasoned with salt and pepper and thoroughly beaten with butter and a little cream. Spread a layer of prepared potato over the meat, then put the rest on with a pastry bag and star tube. Brush over the potato with the yolk of an egg, beaten and diluted with a tablespoonful of milk. Set the dish in the oven, to brown the edges of the potato, then serve at once.

BOSTON BAKED BEANS, REHEATED WITH BACON Have ready as many rounds of toast as individuals to serve. The toast may be made of any kind of bread preferred, with all crust removed. Put the beans in an agate dish; add two or three tablespoonfuls of boiling water, cover the dish closely and set into the oven to become very hot. In the meantime, roll strips of thin bacon (one for each service) into a compact shape, pass a wooden toothpick through each, to hold it in shape, put all in a frying basket, and let cook in deep fat about two minutes or until crisp; drain carefully. Dip the edges of the slices of toast in boiling, salted water and dispose on a hot dish; spread each slice with butter, dispose the beans on the slices, and a roll of bacon on each. The bacon may be omitted. RECHAUFEE OF LAMB, CREOLE STYLE Melt three tablespoonfuls of butter; in it cook one tablespoonful, each, of onion and green pepper, chopped fine; cook until softened and yellowed, but not browned; add three level tablespoonfuls of flour and cook until frothy, then add a cup of broth and half a cup of tomato puree and stir until boiling; add half a teaspoonful of salt, a dash of paprika, half a teaspoonful of grated horseradish, a teaspoonful of lemon juice and two cups of cooked meat, cut in small pieces and neatly trimmed. Serve in a border of plain, boiled rice.

RIZZOLETTI 1/2 cup of rice 1/4 cup of flour 1 1/2 cups of stock, milk or to- 1/4 teaspoonful of salt mato puree 1 1/3 cups of milk stock or to- 1/2 teaspoonful of salt mato puree 1 slice of onion 1/3 cup of chopped chicken 1/4 cup of butter 1 or 2 eggs Blanch the rice in cold water, add the stock (that made from bones and giblets of fowl is good for this purpose) and the salt and let cook until the grains are tender but whole. Cook the slice of onion in the butter, add the flour and salt and let cook until frothy, then add the liquid and let boil. Remove the onion and stir one-third a cup of the chicken into one-third a cup of sauce. Into the rest of the sauce stir about a cup of the rice. The dish is at its best when each kernel of rice is surrounded with sauce. Turn both mixtures on to plates to cool. When cold form the rice into balls, make a depression in each ball and put in a little of the chicken mixture, cover with the rice mixture. Roll the balls in soft, sifted bread crumbs, then cover with beaten egg, and then roll in crumbs. Fry in deep fat.

QUESTIONS ON COOKING MEAT AND FISH 1. What compound is found in comparatively large quantity in meat, to which no particular reference has been made? 2. What causes the puffy appearance seen in a properly broiled steak, when it is taken from the fire? 3. Why have steak cut not less than an inch and one-fourth in thickness? If not able to answer this, cook a thick and a thin piece of steak, and compare the results. 4. Which contains the greater quantity of nutritious properties, 2 pounds of uncooked meat, or 2 pounds of meat weighed after being properly cooked? 5. What causes meat to shrink, when boiling water is poured over it, or when it is plunged into boiling water? 6. In broiling steak, etc., why for the first three minutes is the meat turned every ten seconds? How does pan-broiling differ from sauteing and frying? 7. Which is the more easily digested, meat or fish, and why? 8. What is gained by frying fish in deep fat? HOT HAM SANDWICHES Bread cut for sandwiches 1 cup of sweet milk Butter 2 eggs Chopped ham Salt Mustard, curry powder and Hot butter pepper at discretion Season the ham; spread the bread with the butter and the seasoned ham; press two pieces together sandwich fashion. Beat the eggs, add the milk and salt. Soak the sandwiches in the egg mixture, let cook in the hot butter (blazer or frying pan) until browned on one side, turn to brown the other side. Serve at once. Other varieties of meat, fish, or cheese may be substituted for the ham.