Poultry
Boned Chicken
I pair of year old chickens I cup of stale bread crumbs 1½ pound of sausage meat I tablespoonful of chopped parsley 1 cup of stale bread…
To Bone
Place the chicken on the table with the breast down; take a very small, sharp pointed knife and cut the skin from the neck to the rump down…
Chaud Froid of Chicken
I cold roast chicken I tablespoonful of butter I tablespoonful of flour 1/2 pint of cream Salt and pepper to taste Strip the skin carefully…
Chicken in Jelly
I four pound chicken I small onion I bay leaf 3 whole cloves I blade of mace 14 box of gelatine 3 hard boiled eggs Salt and pepper to taste…
Pressed Chicken
An old chicken may be used for this. Draw and singe as directed. Wipe well with a damp towel, put in a kettle and cover with cold water…
Marbled Meat
I good sized chicken (five 6 mushrooms pounds) 6 sheeps' tongues 2 hard boiled eggs I pound of ham or bacon 1/4 teaspoonful of mace 2…
Pickled Chicken
Clean, draw and boil a fowl until tender, using as little water as possible. When very tender, remove the meat from the bones, and place it…
Potting (Everyday occurrence in England)
Potting is an everyday occurrence in England, even with the plainest cooks. The tongue, ham, meat or fish left from the table one day are…
Potted Fish
Pick the cold fish to pieces, season with salt, pepper and a very little mace, then put into a jar, tie tightly with a piece of muslin…
Potted Chicken
Take cold roast chicken, rejecting the sinews and skin, chop fine and to every pint allow a half cup of chopped tongue or ham. Put the…
Potting (Chicken ham or tongue)
the chicken, ham or tongue to a smooth paste, adding a little of the liquor to moisten, season with cayenne, nutmeg and a tablespoonful of…
Beauregard Eggs (Pint of milk tablespoonful)
1/2 pint of milk 1 tablespoonful of corn starch Lump of butter, size of a 5 squares of toast walnut Salt and pepper to taste 5 eggs