Chapter X: How to Cook Meat (2)

Make a batter with the flour, milk, salt, and egg. Dip the pork in the batter. Have the pork fat hot, and lay the masked pork in it. Cook until brown on one side; then turn and brown on the other. Serve at once.

Sausage Cakes.

1 pound of fresh pork.
1/2 pint of stale bread.
1/4 teaspoonful of pepper.
1/2 tablespoonful of salt.
1/2 teaspoonful of powdered sage.
1/2 teaspoonful of powdered thyme.

Have the meat one fourth fat and three fourths lean, and chopped fine. Soak the bread in cold water until it is soft, then press out all the water. Mix the seasonings and the bread with the meat. When all the ingredients are thoroughly combined, shape into small flat cakes, and fry until brown on both sides. It will take twenty minutes to cook the cakes thoroughly.

Stewed Kidneys.

1 beef kidney, or two pairs of sheep or lambs’.
1 pint of water or stock.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.
1 level tablespoonful of flour.
1 teaspoonful of lemon juice.

Draw the thin, white skin off the kidneys; then cut them into thin, round slices, removing the hard, white substance. Wash them, and soak them in salted water for half an hour. At the end of that time put them in a stewpan with the pint of water. Place on the fire; and when they begin to boil, skim carefully. Draw the stewpan to a part of the range where the water will only bubble gently for two hours. At the end of that time put the butter in a small pan, and set over the fire. Add the flour, and stir until the mixture is smooth and brown. Stir this into the pan containing the kidneys. Now add the seasonings, and simmer for half an hour longer. Serve toasted bread with the kidneys.

Kidneys Sauté.

2 pairs of sheep’s kidneys.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1 gill of stock or water.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.

Prepare the kidneys as for stewing. Drain and wipe them. Put the butter and flour in a frying-pan, and set on the fire. Season the kidneys with the salt and pepper. Put them into the pan with the butter and flour, and cook for two minutes, stirring all the time. Add the stock or water, _cold_. Stir until this boils up, then add the lemon juice. Turn the sauté into a warm dish, and garnish with points of crisp toast.

Broiled Kidneys.

2 pairs of sheep or lambs’ kidneys
2 tablespoonfuls of butter.
1 teaspoonful of lemon juice.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Flour.

Draw the thin skin off the kidneys; then cut each kidney almost in two. Cut out the hard, white substance from the centre. Wash the kidneys and soak them in salt and water for half an hour. At the end of that time wipe them dry. Melt one tablespoonful of the butter and add the lemon juice, salt and pepper to it. Dip the kidneys in this; then roll lightly in flour, and, placing them in the broiler, cook over clear coals for six minutes. Arrange on a hot dish and season with the remaining tablespoonful of butter; or, instead of the plain butter, use two tablespoonfuls of maître d’hôtel butter.

The kidneys may be rolled in fine bread crumbs instead of flour.

Stewed Sheep’s Hearts.

2 sheep’s hearts.
2 ounces of fat salt pork.
2 tablespoonfuls of minced onion.
1 teaspoonful of salt.
2 tablespoonfuls of flour.
1/4 teaspoonful of pepper.
1-1/2 pints of water.

Split and wash the hearts. Season them with half the pepper and salt, and roll them in the flour. Fry the pork in the frying-pan. Put the onions with the fried pork and cook for ten minutes. At the end of that time take the pork and onions from the frying-pan and put them in the stewpan. Lay the hearts in the frying-pan, and cook until they are brown on one side; then turn them and brown the other side. After that, put them in the stewpan. Pour the hot water into the frying-pan and stir until all the sediment is mixed with it, then pour it over the hearts.

To the flour left after the hearts were rolled, add two tablespoonfuls of cold water, and stir until the mixture becomes perfectly smooth, when it should be stirred into the gravy in the stewpan. Add the remainder of the salt and pepper, and place the stewpan where the gravy will bubble gently at one side for three hours. The hearts will be tender and delicious if the cooking be slow, but if the gravy be allowed to boil hard, the meat will be tough and unsatisfactory.

At serving time arrange the hearts on a dish and strain the gravy over them. Serve boiled rice with this dish.

Fried Liver and Bacon.

2 ounces of breakfast bacon.
1/2 pound of liver.
1 teaspoonful of salt.
1/8 teaspoonful of pepper.

Have the bacon cut in as thin slices as possible and keep it cold until the time to cook it. Have the liver cut into slices about one third of an inch thick. If it be calf or sheep’s liver, wash it in cold water and let it drain; but if it be beef liver, after washing it, cover with boiling water and let it stand for five minutes; then drain it.

Put the pieces of bacon into a hot frying-pan and turn them constantly until they are crisp; then take them up. Draw the pan back to a cooler part of the range, and, laying the slices of bacon in the hot fat, cook them for eight minutes, turning often. Season with the salt and pepper. Arrange the liver on a warm platter and garnish with the bacon.

Remember that slow cooking spoils bacon, and rapid cooking hardens and ruins liver.

Calf’s Liver Sauté.

1 pound of calf’s liver.
2 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of lemon juice.
1/2 pint of water.

Cut the liver in slices one third of an inch thick, and wash and wipe them. Season with one teaspoonful of the salt and half the pepper.

Put the butter into a frying-pan and set on the fire. When it becomes hot, stir in the flour, and then lay the slices of liver in the pan. Cook slowly for six minutes, turning often. At the end of that time add the water, stirring all the while. When this boils up, add the remainder of the salt and pepper and the lemon juice, and cook gently for two minutes.

The lemon juice may be omitted and milk be substituted for the water in making the sauce. Pig, sheep, and lamb’s liver can be treated in the same manner.

Chicken Livers en Brochette.

4 chicken livers.
8 slices of breakfast bacon.

Cut the bacon as thin as possible. Cut the livers in two parts, and after washing them, season them with salt and pepper. Fold each piece of liver in a slice of bacon and fasten with a small bird skewer. Broil over clear coals for ten minutes. Remove the skewers and serve the liver and bacon on slices of toast.

Broiled Tripe.

1 pound of tripe.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
A little flour.

Wash and drain the tripe. If it has been in pickle, put it in a saucepan with cold water enough to cover it, and place on the fire. Simmer gently for half an hour. If milk be plentiful use half milk and half water. If the tripe has not been pickled, fifteen minutes will be enough time for the simmering. Take it from the hot liquid and drain.

Melt the butter in a soup plate. Add the salt and pepper to it and then roll the piece of tripe in the mixture. Dredge the tripe with flour and broil over a hot fire for six minutes. Serve at once.

Tripe may be broiled without using the butter and flour, but it is apt to be dry. Get the thick, juicy part for broiling.

Fried Tripe.

1 pound of tripe.
2 tablespoonfuls of drippings.
2 tablespoonfuls of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1 gill of water or milk.

Wash the tripe and cut it into small pieces. Season it with salt and pepper and roll it in the flour. Put the drippings in the frying-pan and set on the fire. When hot, lay in the tripe, and cook for ten minutes, browning both sides. Take up the tripe, and into the fat remaining in the pan scrape such part of the flour as did not adhere to the tripe. Stir the mixture, and then add the cold water or milk. Cook for two minutes. Taste, to see if seasoned enough, because more salt and pepper may be needed. Strain this gravy over the tripe, and serve. If any one of the following named seasonings be liked it may be added to the gravy: half a teaspoonful of onion juice, one tablespoonful of tomato catsup, one teaspoonful of lemon juice, or one teaspoonful of vinegar.

Tripe Fried in Batter.

1 pound of tripe.
6 tablespoonfuls of drippings.
3 tablespoonfuls of flour.
5 tablespoonfuls of milk.
1 egg.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.

Cut the tripe in small squares and season it with half the salt and pepper. Pour the milk on the flour, and beat to a smooth paste. Add the egg, well beaten, and the remainder of the salt and pepper, and beat for two minutes longer. Have the drippings smoking hot in the frying-pan. Dip the tripe in the batter and lay it in the hot fat. When brown on one side, turn and brown on the other. Serve at once.

The tripe may be fried in deep fat. In that case it will cook in three minutes.

Corned Beef Hash.

1 pint of hashed corned beef.
1 pint of hashed potatoes.
1 teaspoonful of salt.
1/3 teaspoonful of pepper.
1 tablespoonful of butter.
1 gill of milk.

Have the meat about one fourth fat and three fourths lean. Chop it rather coarse. Chop the cold boiled potatoes a little coarser than the meat and season them with the salt and pepper. Mix the potato and meat, stirring with a fork. Add the milk, and stir lightly. Put the butter in the frying-pan, and when it becomes hot put in the hash, spreading it lightly and evenly, but not stirring it. Cover the pan and set where the hash will cook slowly and evenly for half an hour or more. There should be a rich brown crust on the bottom. At serving time fold and turn out on a hot dish, and serve on hot plates.

Hash of Fresh Meat.

Any kind of meat can be used to make a meat-and-potato hash; but, of course, nothing is so good as corned beef. Cold roast, boiled, or broiled beef, mutton, lamb, veal, or tongue can be freed from skin, fat, and bones, seasoned highly with salt and pepper, and cooked like corned beef hash. Even two or three kinds of meat can be used. If it happens that you have a bit of steak, a part of a chop, and perhaps a slice of tongue, use them all.

Sausage Hash.

3 cold boiled potatoes.
2 cooked sausages.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 teaspoonful of butter.

Chop the potatoes rather coarse, and the sausage a little finer. Season the potatoes with the salt and pepper, and mix the sausage with them. Put the butter in a frying-pan, and when it becomes melted put in the hash. Spread lightly in the pan, but do not stir. Cover the pan and set on the back part of the range, where the hash will brown slowly. Cook for half an hour. Fold it, and, turning out on a hot dish, serve at once.

Baked Hash.

1/2 pint of hashed meat.
1/2 pint of cold mashed potatoes.
1/2 pint of milk or stock.
3 teaspoonfuls of butter.
1 teaspoonful of flour.
1/8 teaspoonful of pepper.
1/2 teaspoonful of salt.

Use any kind of cold cooked meat. Have it freed from fat and bones, and chopped rather fine. Season it with the salt and pepper. Put two teaspoonfuls of the butter in a small pan and set it on the fire. When the butter is hot, add the flour, and stir until the mixture is smooth and frothy. Gradually add the milk, and boil for three minutes. Add the meat to this, and boil up once; then put in a baking-dish. Spread the mashed potatoes over this and dot with the remaining teaspoonful of butter. Bake in a moderate oven for twenty minutes.

Cooked hominy or rice may be substituted for the potatoes.

Minced Meat on Toast.

1/2 pint of cold hashed meat.
1/4 teaspoonful of pepper.
1 level teaspoonful of salt.
1 teaspoonful of flour.
1 tablespoonful of butter.
1 gill of stock or water.
3 slices of toast.

Have the meat free from fat and bones and hashed rather fine. Mix with it the salt, pepper, and flour. Put it into a small stewpan and stir in the stock or water. Cover the pan and set it on a part of the range where the hash will cook slowly for thirty minutes; then add the butter, and cook five minutes longer.

Have the toast crisp and brown. Dip the edges in boiling water. Cut each slice of toast into two triangular pieces. Spread the meat on these, and serve at once.

Tongue Toast.

1 gill of minced tongue.
1 gill of milk.
1 tablespoonful of butter.
1/2 teaspoonful of flour.
Salt, pepper.
3 slices of toast.

Use the dry end of a boiled tongue and mince very fine. Put the butter on the stove in a small frying-pan, and when it becomes hot, add the flour. Stir until smooth and frothy; then draw the pan back to a cooler part of the range, and gradually add the milk. Now move the pan to a hotter place and cook its contents for two minutes, stirring all the time. Add the tongue and seasoning, and simmer for five minutes. Toast the bread, and place it on a warm dish. Spread a little of the tongue and sauce on each slice, and serve at once.

Meat Cakes.

1 gill of finely minced cold cooked meat.
1 gill of mashed potato.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
1/10 teaspoonful of pepper.
1 tablespoonful of sweet drippings.

Season the meat with the salt and pepper, and beat it and the butter into the hot mashed potatoes. Shape into round flat cakes and fry brown on both sides, using the drippings for frying.

Sanders.

1/2 pint of minced cold meat.
1/2 pint mashed potatoes.
1/2 pint of stock or milk.
1-1/2 tablespoonfuls of butter.
1 heaping teaspoonful of flour.
1-1/4 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
1/2 teaspoonful of onion juice.
1 gill of grated bread crumbs.

Almost any kind of cold cooked meat may be used; preferably veal, mutton, or lamb. Season it with half a teaspoonful of salt, half the pepper, and all the onion juice. Put one tablespoonful of butter in a small frying-pan and set on the fire. When hot, add the flour, and stir until brown; then draw the pan back and gradually add the stock or milk, stirring all the time. Season with half a teaspoonful of salt and the remaining pepper. Put the meat in this sauce. Divide the mixture into six parts and put each part into a little baking-dish or shell. Season the mashed potatoes with one fourth of a teaspoonful of salt and spread it over the little dishes. Sprinkle the crumbs over these and dot with the half tablespoonful of butter. Bake in a moderately hot oven for fifteen minutes, and serve at once.

Two potatoes of medium size will make the half-pint of mashed potatoes. If you have cold mashed potatoes on hand, use them. The crumbs may be omitted.

Cold boiled rice may be substituted for the potatoes.

Small Timbales.

3 gills of hashed cooked meat.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1/4 teaspoonful of onion juice.
1 gill of stock.
1 egg.
1 gill of fine bread crumbs.
A slight grating of nutmeg.

Have the meat free from bone, fat, and gristle, and chopped very fine. Mix all the seasonings and the bread crumbs with it. Now add the stock, and let it stand in a cool place for one or two hours. At the end of that time beat the egg well and mix it with the other ingredients. Butter four small timbale moulds,—small cups will do,—and pack the mixture into them. Put them in a pan and surround them with tepid water. Lay a piece of thick brown paper over the top. Place the pan in a moderate oven and cook the timbales for twenty minutes. Turn them out on a warm platter, and pour a white, brown, or bisque sauce around them.

This mixture may be cooked in one mould. In that case allow ten minutes longer. At no time during the cooking should the oven be hot enough to have the water boil.

Mutton Croquettes.

1/2 pint of finely chopped cold mutton.
2 eggs.
1 gill of milk or cream.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1 level teaspoonful of salt.
1/6 teaspoonful of pepper.
1/2 tablespoonful of lemon juice.
A few drops of onion juice.
Bread crumbs.
Fat for frying.

Add the seasoning to the meat. Put the milk in a small pan and set on the fire. Beat the butter and flour together, and stir into the boiling milk. Now add the meat, and cook for two minutes, stirring often. Add one of the eggs, well beaten, and take from the fire at once. Pour the mixture on a plate and set away to get chilled. When it is chilled, shape the croquettes, and bread and fry them.

The second egg and the crumbs are for use in breading.

Any kind of tender cooked meat may be used instead of the mutton.

Meat and Potato Croquettes.

1 cupful of cold meat, chopped fine.
1 cupful of cold mashed potatoes.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
1/2 cupful of milk.
2 tablespoonfuls of butter.
2 eggs.
Dried bread crumbs.
Fat for frying.

Mix the meat, potatoes, and seasoning. Put the milk and butter in a frying-pan, and when the liquid boils up put in the meat and potatoes, and cook for one minute. Beat one egg well and stir it into the hot mixture. Take from the fire immediately, and, after pouring out on a plate, set away to cool. When cold, shape into cylinders about three inches long, and bread and fry.

The second egg and the crumbs are for the breading.

Hominy or rice may be substituted for the potatoes.

Meat Pie.

_Filling._

1-1/2 pints of cold meat.
1 pint of stock or water.
1 tablespoonful of butter.
1 teaspoonful of minced onion.
1 teaspoonful of minced carrot.
1-1/2 tablespoonfuls of flour.
1 teaspoonful of salt.
1/6 teaspoonful of pepper.

_Crust._

1/2 pint of flour.
1 tablespoonful of butter.
1 tablespoonful of lard.
1 teaspoonful of sugar.
1/2 teaspoonful of salt.
1 teaspoonful of baking-powder.
1/2 gill of cold water.

Use any kind of cooked unsalted meat, and have it free from skin, bones, and fat. Put it in a stewpan. Put the vegetables and butter in a frying-pan, and cook for ten minutes. At the end of that time take the vegetables from the butter and put them with the meat. Into the butter remaining in the pan put half a tablespoonful of flour, and stir until smooth and frothy. Gradually add the stock or water, and stir until the sauce boils. Add this to the meat and vegetables, and place the saucepan on the fire. Mix the remaining tablespoonful of flour with four tablespoonfuls of cold water, and stir into the meat mixture. Add the seasonings, and cook for fifteen minutes. Turn this into a dish that will hold nearly two quarts, and set away to cool.

Now make the crust. Mix the salt, sugar, and baking-powder with the flour, and then rub through a sieve into a bowl. Add the butter and lard, and cut and mix through the flour, with a knife, until quite fine. Wet with the cold water, stirring all the time with the knife. Sprinkle the board lightly with flour, and turn out the paste upon it. Roll very thin; then fold and roll again into a thin sheet. Fold up, put in a tin pan, and set on the ice for an hour or more; or it may be used at once. Roll the paste into the shape of the top of the dish in which the pie is to be baked, only about an inch larger on all sides. Cut a small slit in the centre of the paste that the steam may escape. Cover the prepared meat with this paste, turning in the edges. Bake the pie in a moderate oven for one hour.

The bones and bits of gristle may be boiled in water to make a stock.

How to Clean and Truss Poultry.

Cut off the head, and then the legs, being careful in the latter case to cut in or below the joints. Now cut the skin on the back of the neck; then turn the skin over on the breast and cut off the neck. Take out the crop, being particular to remove all the lining membrane. Put the forefinger into the throat and break the ligaments that hold the internal organs to the breastbone. Next cut the bird open at the vent, beginning under the left leg, and cutting in a slanting direction toward the vent. Stop there. Insert the hand in this opening, and work around the organs until they are loosened from the bones. Gently draw all the organs out at once. Put the hand in to learn if either the windpipe or lights are left in the body. Cut the oil bag from the tail. This is a hard, yellow substance. Now singe the bird by holding it over a lighted newspaper. The paper should be drawn into a long, fluffy piece, then twisted lightly. Hold the burning paper over an open fire or a coal hod during the operation of singeing.

Wash the poultry quickly in cold water; then season it with salt, and fill the crop and breast with dressing. Draw the skin at the neck on to the back, and fasten it with a skewer to the backbone. Turn the tips of the wings under the back, and fasten them in that position with a long skewer. Pass a short skewer through the lower part of the legs, and then through the tail. Tie with long piece of twine. Turn the bird on its breast and bring the string up around the skewers that hold the neck and wings. Tie firmly, and the bird will be ready for cooking.

Boiled Fowl.

A boiled fowl is one of the most satisfactory and economical dishes of poultry. The meat can be used in making a great variety of dishes, and the water in which the fowl was boiled may be used in soups, or for the foundation of meat, fish, and vegetable sauces.

Select a short, plump, fat fowl. Singe and draw it, and wash it quickly in cold water. Put it in a stewpan, breast down, with boiling water enough to cover it. When the water begins to boil, skim thoroughly; then draw the stewpan back, where the water will bubble at one side of the pan, until the fowl is tender. This you can tell by pressing the wing back with a fork. If it breaks away from the breast readily, the fowl is cooked enough. Take the stewpan from the fire, and set it, with the cover off, in a cool, airy place. When cool, take up the fowl and put it away. Pour the water into a large bowl and set in a cool place for future use.

If the fowl is to be served hot, take it up when tender, place it on a platter and pour over it a little butter, Béchamel, or parsley sauce. Serve the remainder of the sauce in a gravy bowl.

If the fowl is to be served hot for dinner, boil four ounces of mixed salt pork with it.

The time of boiling a fowl cannot be given, because it depends upon the age. A fowl about a year old will cook in two hours; one two or three years old may take three or four hours.

Cold boiled fowl may be used for a fricassee, blanquette, salad, pie, creamed chicken, croquettes, etc.

Roast Chicken.

1 chicken, weighing four or five pounds.
2 tablespoonfuls of soft butter.
Salt, pepper, flour.

_Dressing._

1 pint of grated bread crumbs.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1 teaspoonful of minced parsley.
1/4 teaspoonful of powdered thyme.
1/4 do. do. sage.
1/4 do. do. savory.
1/4 do. do. marjoram.
2 generous tablespoonfuls of butter.

Have all the materials for the dressing mixed together in a bowl, cutting the butter into small bits. Remember that there is no liquid used in this dressing. Clean the chicken and stuff the crop and body with the dressing. Truss the chicken and dredge it with salt. Rub soft butter over the breast and legs, and dredge thickly with flour. Place a rack in the dripping-pan, and, after laying the chicken on it, put in half a pint of hot water. Set the pan in a hot oven and baste the chicken every fifteen minutes, pouring over it the gravy in the dripping-pan until every part is well moistened, and then dredging lightly with salt, pepper, and flour. At the last basting omit the gravy, and moisten instead with a tablespoonful of butter dissolved in a tablespoonful of hot water; then dredge lightly with flour. After the first half-hour the heat of the oven should be reduced. It will take an hour and a half to cook a chicken weighing four or five pounds. If the tin kitchen be used, the chicken should be prepared and basted in the same manner, but it will take fifteen minutes longer to cook it. Serve on a hot platter with a garnish of parsley.

Roast Turkey.

A turkey weighing eight or nine pounds.
4 tablespoonfuls of butter.
Salt, pepper, flour.
Double the amount of dressing given for roast chicken.

Prepare and cook the turkey the same as directed for roast chicken; cooking it, however, two hours and a half. It makes a pleasant change to stuff the crop with a mixture prepared as for sausage cakes. Fill the rest of the body with the usual dressing.

Chicken Gravy.

1-1/2 pints of cold water.
1 tablespoonful of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
The neck, liver, heart, and gizzard of the chicken.

Wash the giblets—that is, the neck, liver, etc.—and put them in a stewpan with the water. When the water boils, skim it. Simmer for two hours or more. There should be about half a pint of liquid at this time. Take up the giblets. Mash the liver until perfectly fine, and return to the liquid. Put the butter in a small frying-pan and place on the fire. When hot, add the flour, and stir until brown. Pour on this, gradually, the liquid in the saucepan, stirring all the time. Season with the salt and pepper. Pour this sauce back into the saucepan; cover, and set back where it will keep hot.

When the chicken is cooked, pour the gravy from the dripping-pan into this sauce. Serve in a hot dish.

Turkey gravy is made in the same manner.

Turkey or Chicken Dressing.

1-1/2 pints of stale bread.
1 gill of cracker crumbs.
1 egg.
1 teaspoonful of salt.
1/3 teaspoonful of pepper.
1/3 teaspoonful of sage.
1/2 teaspoonful of savory.
1/2 teaspoonful of marjoram.
1/4 teaspoonful of thyme.
1/3 cupful of butter.

Soak the bread in cold water until soft; then press out all the water. Add all the other ingredients to the bread, and mix well. Fill the breast of the turkey or chicken with this, and put the remainder in the body of the bird.

Breaded Chicken.

A young roasting chicken.
2 tablespoonfuls of butter.
1 level tablespoonful of salt.
1/3 teaspoonful of pepper.
1 gill of dried bread crumbs.

Use a chicken weighing about three or four pounds, and have it split down the back. Singe and wipe it. Let the tips remain on the wings. Turn the wings back and skewer them into place. Fasten the neck under the body. Press the chicken out flat, and press the legs back on the body, skewering them in this position. Season with the salt and pepper, and place in a dripping-pan. Rub the soft butter over the breast and legs, and then sprinkle the crumbs over the chicken. Place the pan in a hot oven and cook for forty-five minutes. Reduce the heat after the first fifteen minutes.

Remember that the chicken is put in the bottom of the pan split side down, and that there is no water or basting of any kind used.

This dish is especially good served with a Tartar sauce, but it is very good without any sauce whatever.

Fried Chicken.

1 tender chicken.
2 ounces of salt pork.
3 tablespoonfuls of flour.
1/2 pint of milk.
1 generous teaspoonful of salt.
1/4 teaspoonful of pepper.
1 tablespoonful of butter.

Singe the chicken and wipe it with a damp towel. Cut it into handsome joints. Season it with the salt and pepper, and roll it in the flour. Cut the pork into thin slices, and fry it slowly until all the fat has been extracted, then take out the pork. Draw the frying-pan to a hotter part of the range, and when the fat begins to smoke lay in the slices of chicken. Fry the chicken brown on all sides. It will take about half an hour to cook it. When it is done, arrange it on a warm platter. Put the butter with the fat remaining in the pan, and add all the flour that did not cling to the chicken, stirring until smooth and frothy. Gradually add the milk, stirring all the time. When the sauce boils up, taste it, to learn if it requires more salt and pepper. Pour the sauce over the chicken and serve. If parsley be liked, add to the sauce half a teaspoonful, finely minced.

Creamed Chicken.

1 pint of cold boiled fowl or chicken.
1 heaped tablespoonful of butter.
2 level tablespoonfuls of flour.
1 gill of chicken stock.
1-1/2 gills of milk or cream.
1/5 teaspoonful of pepper.
1-1/2 teaspoonfuls of salt.
A few drops of onion juice.

Have the chicken free from skin, fat, and bones, and cut into long strips. Season it with half of the salt and pepper. Put the butter in a frying-pan and set on the fire. When hot, add the flour, and stir until the mixture is smooth and frothy. Now add the stock, stirring all the time, and when this boils gradually add the milk. Season the sauce with the remainder of the salt and pepper, and the onion juice. Put the chicken in this and simmer for ten minutes.

This dish is suitable for breakfast, luncheon, supper, or dinner.

Creamed Turkey.

Prepare and serve cold roast or boiled turkey the same as chicken.

Stewed Chicken.

1 chicken or fowl, weighing about three or four pounds.
1 tablespoonful of butter.
1 tablespoonful of minced onion.
3 tablespoonfuls of flour.
3 pints of boiling water.
1 tablespoonful of salt.
1/2 teaspoonful of pepper.

Singe the chicken and cut it into handsome joints. Wash it, and, putting it in a stewpan with the water, place it on the fire. When the water begins to boil, skim carefully, and draw the stewpan back to a place where the liquid will just bubble at the side. Put the onion and butter in a small pan and cook gently for twenty minutes. Take the onions from the butter and add them to the chicken. Add half a tablespoonful of flour to the butter remaining in the pan, and cook until smooth and frothy. Add this to the stew. Mix the remainder of the flour smoothly with a gill of cold water, and stir into the stew. Add the salt and pepper. Cook gently for three hours. At the end of this time draw the stewpan to a hotter part of the range, and, after adding some dumplings, cook just ten minutes after the cover is put on the stewpan.

Chicken Pie.

1-1/2 pints of cooked chicken.
1 pint of stock.
2 level tablespoonfuls of flour.
2 tablespoonfuls of butter.
1/4 teaspoonful of pepper.
1 teaspoonful of salt.
Half the materials named in the rule for delicate paste.

Have the chicken free from fat, skin, and bones, and cut it in delicate pieces. Season it with half the salt and pepper. Put the butter in a frying-pan and place on the fire. Add the flour to the melted butter, and stir until smooth and frothy. Gradually add the stock, stirring all the time. Season with the remainder of the salt and pepper. Stir the chicken into the sauce, and turn into the dish in which the pie is to be baked. Set away to cool. When it is time to finish the pie, roll the paste into the same shape as the top of the dish, but a little larger. Make a hole in the centre to allow the steam to escape. Cover the meat with this and bake in a moderately hot oven for one hour.

White Fricassee of Chicken.

Make this the same as the filling for chicken pie.

Roast Duck.

Singe and wash the duck, and then wipe it. Season it with salt and pepper, and put half an onion in the body. Truss it, and dredge lightly with flour. Roast it in a hot oven for half an hour, and serve it with a hot currant sauce. This time will cook the duck rare, which is the proper way to cook all kinds of ducks. If, however, you prefer to have it well done, stuff it, and treat it exactly like roast chicken.

Roast Grouse.

1 grouse.
1 small onion.
2 tablespoonfuls of soft butter.
1 ounce of fat salt pork.
Salt, pepper, flour.

Cut off the neck and wings close to the body. Cut off the feet in the joints, or just below; see that all the feathers are removed; then draw the bird and wash quickly in cold water. Peel the onion and cut it into four parts. Put these into the body of the bird and then truss it. Season with salt and pepper. Rub the butter over the breast and legs of the grouse, then dredge thickly with flour. Have the pork cut in thin slices and lay it over the breast, fastening it with small skewers or wooden toothpicks. Rest the grouse on its back on a tin plate and place it in a hot oven. Cook for half an hour, having the oven quite hot the first fifteen minutes, and then reducing the heat. When the bird is done, remove the skewers. Pour half a pint of bread sauce on a hot dish, and place the bird on this, breast up. Sprinkle fried crumbs over the bird and sauce, and garnish with a few sprays of parsley.

Roast Partridge.

Prepare and serve the same as grouse; but as it is white meat it must be well done. Cook it for forty-five minutes, and baste it every ten minutes with a gill of hot stock or water, in which have been melted two tablespoonfuls of butter.

Roast Ptarmigan.

Cook and serve this exactly the same as grouse, except that it should be cooked but twenty minutes, being smaller than grouse.

Broiled Small Birds.

All birds that are to be broiled must be split in the back; the necks must be cut off, the birds wiped, and the legs drawn up over the breast. This will give a compact form to the bird. Now season with salt. Spread soft butter over the breast and legs, and then dredge thickly with flour. Put in the double-broiler and cook over clear coals, having the buttered and floured side toward the fire at first, that the two materials may unite and form a paste on the bird. Cook quail or squab for ten minutes, and smaller birds six or eight. Partridge and grouse may be cooked in the same way, but the grouse should be cooked for twenty minutes and the partridge thirty. Serve the small birds on slices of crisp toast.

Fricassee of Rabbit.

1 rabbit.
4 tablespoonfuls of pork fat.
1 pint of water.
1-1/2 teaspoonfuls of salt.
1/4 teaspoonful of pepper.
6 tablespoonfuls of flour.

Have the rabbit skinned and drawn. Wash it, and then cut into joints. Next season it with the salt and pepper, and roll it in the flour, covering every part. Put the fat in a frying-pan and set on the fire. When hot, lay in the rabbit and cook it until brown on all sides. When the meat is well browned take it up. Into the fat remaining in the pan put such part of the flour as did not cling to the rabbit, and stir until brown. Gradually add the cold water, stirring all the time. When this boils up, taste it to see if it is seasoned enough; then lay the browned meat in the gravy and simmer gently for half an hour. Serve boiled rice or boiled hominy with this dish.

If one like the flavor of onions or herbs, a little may be added to the gravy.

Curried Rabbit.

Prepare the rabbit as for fricassee. Add to the gravy one teaspoonful of onion juice, one heaping teaspoonful of curry-powder, mixed with a little cold milk or water. Always serve boiled rice with this dish.

Broiled Venison.

Have a venison steak cut an inch thick, and cook it the same as beefsteak. Season with butter, salt, and pepper. Serve currant jelly with the steak.

Venison Steak Sauté.

1 pound of venison steak.
3 tablespoonfuls of butter.
1 tablespoonful of currant jelly.
1 level teaspoonful of salt.
1/10 teaspoonful of cayenne.

Have the steak cut an inch thick. Put the butter in the frying-pan and set it on the fire. When hot, put in the steak. Cook for ten minutes, turning often. When it has been cooking for five minutes add the jelly and seasoning. Serve hot.

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