Chicken Broth
INGREDIENTS for 1 pint of good broth. fowl, or the inferior joints of a whole one; 1 quart of water, 1 blade of mace, 1/2 onion, a small bunch of sweet herbs, salt to taste, 10 peppercorns. AVERAGE COST, 1s. 6d. An old fowl not suitable for eating may be converted into very good broth; or, if a young one be used, the inferior joints may be put in the broth, and the best pieces reserved for dressing in some other manner.
Put the fowl into a saucepan, stew all the ingredients, and simmer gently for 1½ hour, carefully skimming the broth well. When done, strain and put by in a cool place until wanted; then take all the fat off the top, warm up as much as may be required, and serve. This broth is, of course, only for those invalids whose stomachs are strong enough to digest it with a flavouring of herbs, &c. It may be made in the same manner as beef tea, with water and salt only, but the preparation will be but tasteless and insipid. When the invalid cannot digest this chicken broth with the flavouring, we would recommend plain beef tea in preference to plain chicken tea, which it would be without the addition of herbs, onions, &c.
TIME.-1 hour.
Chicken, Chaudfroid of.
INGREDIENTS for dish sufficient for 8 persons.-2 roasted fowls, 1 quart of stock, yolks of 2 eggs, 1/24 gill of white wine, 2 oz. of butter, 1 lemon, 2 oz. of flour, 2 shalots, 3 cloves, sweet herbs. AVERAGE COST, 7s.
Cut the fowls into neat small joints and lay them aside. Boil the bones and trimmings with the stock, wine, lemon-peel, shalots and herbs (taking out the peel when sufficient of its flavour has been extracted) for 2 to 3 hours. Melt the butter in a stewpan, add the flour and the stock and the yolks of the eggs. The sauce should be thick enough to adhere to the pieces of fowl when they are dipped into it as it begins to cool. Coat each joint thoroughly with the sauce, and arrange them in a ring in a dish with garnish of aspic jelly, red or yellow, truffles, &c. If liked, a border, mould of CHICKEN, CURRIED. jelly can be used, and the chicken piled in the centre. It is usual to make the sauce white, but it may be made brown, with a garnish of white of egg cut into fancy shapes.
TIME.-2 hours.
SEASONABLE, for an entrée, at any time.
Chicken, Curried. (Cold Meat Cookery.) INGREDIENTS.-The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz. of butter, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, 1/2 pint of gravy, 1 tablespoonful of lemon-juice. AVERAGE Cost, exclusive of the fowl, 7d.
Slice the orions, peel, core and chop the apple, and cut the fowl into neat joints; fry these in the butter of a nice brown, then add the curry-powder, flour and gravy, and stew for about 20 minutes. Put in the lemon-juice, and serve with boiled rice, either placed in a ridge round the dish or separately. Two or three shalots or a little garlic may be added, if approved.
TIME.-Altogether, hour.
SEASONABLE in winter.