Domestic Cookery | Page 9

and a little salt; par-boil the

chickens; have each joint cut, grease a pan with lard, and lay the pieces
in; put in some lumps of butter, and season it well with pepper and salt;
then pour the batter over, and bake it an hour, in a stove or dutch-oven.
Veal or beef makes a very nice pudding, done in the same way; but the
batter 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 table-spoonful 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 done, take it out, and lay it over the rice on the
dish; then rub a small piece of butter with sufficient flour to thicken it,
and stir both together in the liquor, which must remain over the fire for
about two minutes; and just before it is taken up, add the yelk of an egg

well beaten, and some chopped parsley; it must then be immediately
poured over the chicken. In preparing this dish, take care that it does
not get smoked.
SOUPS.
In making soup, allow yourself plenty of time. Dumplings should be
put in about half an hour before the soup is done, and herbs a quarter of
an hour--vegetables, about an hour,--rice, twenty minutes. If herbs are
put in too soon, the flavor will fly off and be lost.
Chicken Soup.
Cut up the chicken; cut each joint, and let it boil an hour; make
dumplings of a pint of milk, an egg, a little salt and flour, stirred in till
quite stiff; drop this in, a spoonful at a time, while it is boiling; stir in a
little thickening, with enough pepper, salt and parsley, to season the
whole; let it boil a few minutes longer, and take it up in a tureen.
Chopped celery is a great improvement to chicken soup; and new corn,
cut off the cob, and put in when it is half done, gives it a very nice
flavor.
Brown Calf's Head Soup.
Scald and clean the head, and put it to boil with two gallons of water, a
shank of veal, three onions, two carrots, a little bacon, and a bunch of
sweet herbs. When they have boiled half an hour, take out the head and
shank of veal, and cut all the meat off the bones into pieces of two
inches square; let the soup boil half an hour longer, when strain it, and
put in the meat; season it with salt, cayenne and black pepper, and
cloves, if you like; thicken it with butter and browned flour, and let it
boil nearly an hour; put some fried force meat balls in the tureen, and
just before you pour out the soup, stir into it a table-spoonful of sugar,
browned in a frying pan, and half a pint of wine. This resembles turtle
soup.
Beef Shin Soup, Mutton Soup, &c.

Crack the shin in several pieces, and wash it through three waters; put it
in a pot of water four hours before dinner; when it begins to boil, take
off the scum as it risen, and keep it covered; an