The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Blade bone of Pork.

Cut it with a small quantity of meat to it: lay it on the gridiron, and when nearly done, pepper and salt it well, then rub a piece of butter over, and serve it directly. Mutton in the same way.

Chickens and Pigeons.

After a chicken is picked, singed and washed, or wiped clean, truss, and lay it open, by splitting down the back; season the inside with pepper and salt, and lay that side on the gridiron, at a greater distance from the fire than you put a steak, for it will take longer to cook; at least half an hour is necessary for a good sized chicken. From time to time remove the chicken from the fire, and rub it over with a piece of butter, tied in muslin. Run a knife into the breast to ascertain if it be done. The gizzard should be scored, well seasoned, broiled and divided, to garnish the chicken, with the liver, and slices of lemon. Serve mushroom sauce or parsley and butter. You may egg the chicken and strew grated bread over it, and broil till it is of a fine brown; take care that the fleshy side is not burnt. Pigeons are broiled in the same way, or may be done whole; in which case truss and put inside each a large piece of butter, pepper and salt, tie close at both ends, lay them on the gridiron, and turn them frequently. You may brush them with egg, and roll them in bread-crumbs and chopped parsley, with which mixture dredge them whilst broiling. Parsley and butter in the dish, with mushroom catsup, if you like. Stewed mushrooms are served with these, or pickled mushrooms as garnish. Chickens should be skinned before they are broiled for a sick person.

Partridges.

Prepare as above, and place them in a frying-pan in which you have melted a little very delicate dripping, or butter; let them stay ten minutes; turn them once, finish on the gridiron; this makes them more firm than they would otherwise be. Poor man's sauce (see Sauces) is good with all broiled birds.

(See in Index for Devils, also in Made Dishes, for Cutlets.)

Note.—Sauce Robert is good with all broils.

CHAPTER XI.

FRYING.