meat

index  |  next recipe  |  previous recipe

Chicken (boiled)

Wash carefully in lukewarm water and truss firmly. Put it into hot water and let it boil, removing skum. Draw to the side and cook very slowly, remembering that the more slowly it boils, the tenderer it will be. Before putting it in the pan place a few slices of lemon on the breast and wrap the chicken, first in a buttered paper, then a floured cloth.

Serve with bacon, ham or tongue, and any of the following sauces:- parsley, bechamel, celery, mushroom, or oyster.

Time for chicken to boil 30 mins. if young. To choose:- Flesh should be white and legs short. Bones small.

Roast Chicken

• 1 chicken
• 2 or 3 spoonful dripping
• 1 tea-cup stock
• pepper and salt

Stuffing 1

• 3 tablespoonfuls breadcrumbs
• 1½ tablespoonfuls suet
• chopped parsley
• sausage if liked
• a little yolk of egg

Stuffing 2

• 1 tablespoonful minced shallot
• 1 tablespoon minced parsley
• 1½ tablespoons butter
• 2 cups fresh breadcrumbs
• minced chicken liver
• Season with salt and pepper, paprika and a pinch of crushed herbs.
• Mix with milk or water which makes a lighter stuffing than egg.

Tie pieces of bacon over breast of fowl, also cover greased paper and cook 2½ hours at least.

Bread sauce

• ½ pt. milk
• 2 oz breadcrumbs
• 1 small onion
• 2 cloves
• 1 oz butter
• pepper and salt

Place breadcrumb in milk in a pan. Peel onion and stick with cloves and add. Cook very gently 20 mins. Remove onion. Add butter and beat well. Heat up.

Bread sauce, grated chhese, chopped parsley, beaten egg and a tablespoon of chopped chicken, sausage, or cooked fish, all flaked up together and seasoned then baked in buttered scallopshells or ramekins make a nice little supper from leftovers.