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Classic
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page 241
place in a dripping-pan, skin side up, lay parsnips around chicken, sprinkle
with salt and pepper, and add a lump of butter the size of an egg, or two or
three slices of sweet pickled pork; put enough water in pan to prevent burning,
cook until chicken and parsnips are done to a delicate brown; serve chicken
separately on a platter, pouring the gravy in the pan over the parsnips.
CHICKEN CROQUETTES.
Boil two fowls weighing ten pounds till very tender, mince fine, add one pint
cream, half pound butter, salt and pepper to taste; shape oval in a jelly glass
or mold. Fry in lard like doughnuts until brown.--Mrs. E. L. Fay, New York City.
CHICKEN OR BEEF CROQUETTES.
Take cold chicken, or roast or boiled beef or veal, mince very fine, moisten
with the cold gravy if at hand, or moisten well, and add one egg, season with
pepper, salt and an onion or sage; make into small cakes, cover with egg and
bread-crumbs, and fry in lard and butter. One cup fresh boiled rice may be added
before making into cakes.
BROILED CHICKENS OR QUAILS.
Cut chicken open on the back, lay on the meat-board and pound until it will lie
flat, lay on gridiron, place over a bed of coals, broil until a nice brown, but
do not burn. It will take twenty or thirty minutes to cook thoroughly, and it
will cook much better to cover with a pie-tin held down with a weight so that
all parts of the chicken may lie closely to the gridiron. While the chicken is
broiling, put the liver, gizzard and heart in a stew-pan and boil in a pint of
water until tender, chop fine and add flour, butter, pepper, salt, and stir a
cup of sweet cream to the water in which they were boiled; when the chickenis
done, dip it in this gravy while hot, lay it back on the gridiron a minute, put
it in the gravy and let boil for a half minute, and send to the table hot.
Cook quails in the same way--Mrs. A. S. Chapman.
CHILI COLORAD.
Take two chickens; cut up as if to stew; when pretty well done, add a little
green parsley and a few onions. Take half pound large
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