Domestic Cookery | Page 8

boil a few minutes; then pour it over the chicken.
Chickens Fried in Batter.
Make a batter of two eggs, a tea-cup of milk, a little salt, and thickened
with flour; have the chickens cut up, washed and seasoned; dip the
pieces in the batter separately, and fry them in hot lard; when brown on
both sides, take them up on a dish, and make a gravy as for fried
chickens.
Lard fries much nicer than butter, which is apt to burn.
Chickens in Paste.

Make a crust as for pies, and roll it out in cakes, large enough to cover
a chicken. The chickens should be very nicely picked and washed, and
the inside wiped dry; put in each a small lump of butter, a little salt,
pepper, and parsley; have the pot boiling, close the chickens in the
dough, pin them up in separate cloths, and boil them three-quarters of
an hour; dish them, and pour drawn butter over. Pigeons can be cooked
in the same manner.
To Fricassee Chickens.
Cut up the chickens, and put them in a pot with just water enough to
cover them; let it boil half an hour; have ready some thickening made
of milk, flour, and butter, seasoned with parsley, thyme, pepper, and
salt; let it boil a few minutes longer, and when it is dished, grate a little
nutmeg over, if you like it. This is one of the easiest, cheapest and best
ways of cooking chickens.
Chicken Pie.
Cut up the chickens, and if they are old, boil them fifteen minutes in a
little water, which save to put in the pie; make a paste like common pie
crust, and put it round your pan, or dish; lay in the chicken, dust flour
over, and put in hotter, pepper, and salt; cover them with water, roll out
the top crust quite thick, and close the pie round the edge; make an
opening in the middle with a knife; let it bake rather more than an hour.
If you warm a pie over for the next day, pour off the gravy and warm it
separately, and add it to the pie.
Pot Pie.
Cut up two large chickens; grease your pot, or dutch-oven, with lard;
roll out crust enough in two parts, to go round it, but not to cover the
bottom, or it will burn before the pie is done. As you put in the pieces
of chicken, strew in flour, salt, and pepper, some, pieces of the crust
rolled thin, and a few potatoes; cover this with water, and put on a
covering of paste, with a slit cut in the middle; let it cook slowly for
about two hours; have hot water in a tea kettle, and if it should dry up
too much, pour some in; just before you dish it, add a little parsley and

thyme.
Veal, lamb and pork pies, may be made in the same way. If you like
more top crust, cook it in a dutch-oven, and when the first crust is done,
take it off in a pan and set it near the fire, and cover the pie again with
dough.
Giblet Pie and Soup.
If you can get livers and gizzards from market, you can have a very
nice pie made, the same as chicken pie, or soup with dumplings made
of milk, egg and flour, beaten together, and dropped in when the soup
is nearly done, and season it with parsley, pepper, and salt.
Chicken Stewed with New Corn.
Cut up the chickens as for pies; season them well; have green corn cut
off the cob; put a layer of chicken in the bottom of a stew pan, and a
layer of corn, and so till you fill all in; sprinkle in salt, pepper and
parsley, and put a piece of butter in; cover it with water, and put on a
crust, with slits cut in it; let it boil an hour; when done, lay the crust in
a deep dish; dip out the chicken and corn, and put it on the crust; stir in
the gravy a thickening of milk and flour; when this boils up, pour it in
with the corn and chicken. Chicken and corn boiled together in a pot,
make very nice soup, with dumplings.
To Broil Chickens.
Split the chickens down the back; season them, and put them on the
gridiron over clear coals; cover them over with a plate, (which will
make them cook faster,) baste with melted butter: be careful not to let
them burn. Make gravy of the giblets, boiled in water and chopped fine;
put in butter, thicken and season it; pour this in a dish, and put the
chickens on the top.
Chicken Pudding.
Make a batter of six eggs, milk, flour