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Classic
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page 30
need not be as rich as for chicken, and it requires no butter.
Or it makes a good dish, if you cut slices of ham, after it will not do to
appear on the table; make a batter, as for other pudding; put in a little butter
and pepper, and bake it in a pan.
Cold Chicken with Vinegar.
Cut up the chicken in small pieces, and crack the bones; season it with salt and
pepper, and put it in a deep baking plate, with a lump of butter and a
tablespoonful of vinegar; cover it with hot water, put a plate over, and let it
stew on a stove or hot embers.
Chicken Salad.
Cut up the white parts of a cold chicken, season it with oil, or drawn butter,
mustard, pepper, salt, and celery, chopped very fine, and a little vinegar.
Turkey salad is made in the same manner as above.
Stewed Chickens with Rice.
The rice must first be soaked in water, and very nicely washed, or it will not
be white; two tea-cupsful of rice are sufficient to serve with one chicken, and
must be boiled in a quart of water, which should be boiling when you put the
rice in; add a dessert-spoonful of salt; generally half an hour is long enough
to boil rice, and it must not be too long in the water after it is done, or it
is less wholesome. Drain the water off, if the rice has not absorbed it, and
place it in the bottom of the dish; the chicken must be in preparation at the
same time with the rice, and should be cut up at the joints, as for fried or
fricasseed chicken, and salted and seasoned; boil it in a little more water than
sufficient to cover it; and when it is
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