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Chickens, German Mode of Cooking

INGREDIENTS. -2 chickens, lardoons, French rolls, 3 oz. of butter, breadcrumbs, 1 onion, 1 egg, parsley and thyme, grated lemon-peel, a small cup of cream.

AVERAGE COST, 58.

Stuff the chickens with a forcemeat made of French rolls, a little butter, egg, finely chopped onion, parsley, thyme and grated lemon-peel; then lard and bread-crumb them, putting a piece of fat over the breasts that they may not become too brown. Place them in a stewpan with 1 oz. of butter, leave uncovered for a short time, then cover and bake for 1½ hour. Half an hour before serving, add the cream and baste thoroughly over a hotter fire.

TIME.-1 hour.

SEASONABLE at any time.

Chicken (or Fowl) Patties. (Cold Meat Cookery.) - INGREDIENTS.-The remains of cold roast chicken or fowl; to every 1/4 lb. of meat allow 2 oz. of ham, 3 tablespoonfuls of cream, 2 tablespoonfuls of veal gravy, ½ teaspoonful of minced lemonpeel; cayenne, salt and pepper to taste; 1 tablespoonful of lemon-juice, 1 oz. of butter rolled in flour, puff paste.

Mince very small the white meat from a cold roast fowl, after removing all the skin; weigh it, and to every 1/4 lb. of meat allow the above proportion of minced ham. Put CHICKEN PATTIES. these into a stewpan with the remaining ingredients, stir over the fire for 10 minutes or 1/4 hour, taking care that the mixture does not burn. Roll out some puff paste about 1/4 inch in thickness, line the pattypans with this, put upon each a small piece of bread, and cover with another layer of paste; brush over with the yolk of an egg, and bake in a brisk oven for about 1/4 CHICKEN, POTTED. hour. When done, cut a round piece out of the top, and, with a small spoon, take out the bread (be particular in not breaking the outside border of the crust), and fill the patties with the mixture.

TIME. hour to prepare the meat; not quite 1/4 hour to bake the crust.

SEASONABLE at any time.

Chicken (or Fowl) Pie. INGRE- DIENTS for large pie.-2 small fowls or 1 large one, white pepper and salt to taste, 1/24 teaspoonful of grated nutmeg, 1/21 teaspoonful of pounded mace, forcemeat, a few slices of ham, 3 hard-boiled eggs, 1/2 pint of water, puff crust. AVERAGE COST, 5s. 6d.

Skin and cut up the fowls into joints, and put the necks, legs and backbones in a stewpan, with a little water, an onion, a bunch of savoury herbs, and a blade of mace; let these stew for about an hour, and, when done, strain off the liquor this is for gravy. Put a layer of fowl at the bottom of a pie-dish, then a layer of ham, then one of forcemeat and hard-boiled eggs cut in rings; between the layers put a seasoning of pounded mace, nutmeg, pepper and salt. Proceed in this manner until the dish is full, and pour in about 1/21 pint of water; border the edge of the dish with puff crust, put on the cover, ornament the top, and glaze it by brushing over it the yolk of an egg. Bake from 1 to 1½ hour, should the pie be very large, and, when done, pour in at the top the gravy made from the bones. If to be eaten cold, and wished particularly nice, the joints of the fowls should be boned, and placed in the dish with alternate layers of forcemeat; sausage-meat may also be substituted for the forcemeat, and is now very much used.

When the chickens are boned, and mixed with sausage-meat, the pie will take about 2 hours to bake. It should be covered with a piece of paper when about half done, to prevent the paste being dried up or scorched.

TIME. For a pie with unboned meat, 14 to 1 hour; with boned meat and sausage or forcemeat, 1 to 2 hours.

SEASONABLE at any time.

Chicken, Potted. (A Luncheon or Breakfast Dish.) - INGREDIENTS. The remains of cold roast chicken; to every lb. of meat allow 1/4 lb. of fresh butter, salt and cayenne to taste, 1 teaspoonful of pounded mace, 1/2 small nutmeg.

Strip the meat from the bones of cold roast fowl; when it is freed from gristle and skin, weigh it. and to every lb. of meat allow the above proportion of butter, sea- CHICKEN SALAD. soning, and spices. Cut the meat into small pieces, pound it well with the fresh butter, sprinkle in the spices gradually, and keep pounding until reduced to a perfectly smooth paste. Put it into pottingpots for use, and cover it with clarified butter, about 1/4 inch in thickness, and, if to be kept for some time, tie over a bladder: 2 or 3 slices of ham, minced and pounded with the above ingredients, will be found an improvement. It should be kept in a dry place.

SEASONABLE at any time.