63. Fried Chicken, Spanish Style.—Cut up a four pound chicken as for a fricassee, sprinkle the pieces with salt, and Spanish red pepper; put four ounces of lard in a frying pan on the fire, and when smoking hot, put in the legs, back, thighs, and wings; when they are half done, add the pieces of breast, two ounces of chopped onion, one clove of garlic chopped, a bouquet of sweet herbs, made as directed in Chapter first, and fry seven minutes; add half a pound of raw ham cut in half inch dice, and fry till the chicken is tender; take it out and keep it hot, while you fry four large tomatoes cut in dice, and seasoned with salt and pepper to taste; then add the chicken, make it quite hot, and serve all together on a platter, like a fricassee.
64. Chicken Fricassee.—Cut a four pound tender chicken in joints, put it over the fire in enough cold water to cover it, with one dessertspoonful of salt, half a saltspoonful of pepper, a bouquet of sweet herbs, made as directed in Chapter first, two ounces of carrot, pared and left whole, and one dozen button onions peeled; skim frequently as often as any scum rises, simmer slowly until the chicken is tender, about an hour, and then take it up to keep hot while the sauce is made; strain out the vegetables, and set the broth to boil; mix one ounce of butter and one ounce of flour together over the fire until they become a smooth paste; then gradually add a pint and a half of the broth, stirring the sauce with an egg-whip until it is quite smooth, season it to taste with salt and pepper, and dish it on a hot platter; half a can of mushrooms greatly improve the flavor of the fricassee.
65. Grilled Fowl.—Cut the legs and second joints from two cold roast fowls; score them closely, season them with pepper and salt, and lay them by, ready to broil. Mince the rest of the meat fine. Make a white sauce by mixing together over the fire two ounces of butter and two of flour until they form a smooth paste; gradually add enough boiling milk to make a good thick sauce, season with half a teaspoonful of salt, quarter of a saltspoonful of white pepper, and the same quantity of grated nutmeg; add the minced fowl, and heat; now broil the legs and thighs, and after dishing the mince on a hot platter, lay them on it, and serve hot.
66. Minced Chicken with Macaroni.—Put four ounces of macaroni to blanch as directed in receipt No. 67. Cut two pounds of cold roast fowl in small slices, or scallops; and heat them in a white sauce, as directed in receipt No. 65: dish them in a border of macaroni, and serve hot.
67. Macaroni with Cheese.—Blanch four ounces of macaroni by putting it to boil in two quarts of boiling water and a tablespoonful of salt; boil it until it is tender enough to pierce with the finger nail, drain it in a colander, wash it well in cold water, and let it remain in water while you prepare a white sauce of one ounce of butter, one of flour, and boiling milk, as directed in receipt No. 65:—put the macaroni into it with two ounces of grated cheese, Parmesan is the best; heat it thoroughly; dish it in a border around the minced fowl, which should be piled in the middle of the dish.
68. Broiled Pigeons.—Carefully pluck and draw eight pigeons, split them down the middle of the back, flatten them by pounding them with the blade of a heavy knife, broil them on a greased gridiron, the inside first; lay each one on a slice of buttered toast, and dress them with a little maître d'hotel butter, made according to receipt No. 16.
69. Salmi of Duck.—Cut two cold roast wild ducks in joints; put them into a sauce-pan with enough Spanish sauce to cover them, and add two dozen olives with the stones removed; season to taste with salt and pepper, being guided in this by the seasoning of the Spanish sauce; heat thoroughly; meantime cut a dozen heart shaped croutons, or slices of bread about two inches long and one wide, and fry them brown in plenty of hot fat; when the salmi is hot, pour it on a hot dish, and arrange the croutons around the border; serve hot.
70. Civet of Hare.—Skin a pair of leverets, or young hares, carefully wipe them outside with a damp cloth; remove the entrails, and wash the interior with a cup of vinegar, which must be saved; cut them into joints as you would divide a chicken for fricassee; cut the back and loins in pieces about two inches square; peel two dozen button onions, and fry them light brown in two ounces of butter, with half a pound of lean ham cut in half inch dice; add the hare, and brown well; stir in two ounces of dry flour, add three gills of broth, and one gill of the vinegar used to wash the hare, or two gills of claret, season with one teaspoonful of salt, one saltspoonful of ground cloves, and half a saltspoonful of pepper; simmer gently about one hour, until the hare is tender, and serve on a hot platter like chicken fricassee.
71. Jugged Hare.—Prepare two hares as for a civet, in receipt No. 70; in the cup of vinegar and half a pint of Spanish sauce, (or in their place one pint of claret,) put the yellow rind of one lemon, a bouquet of sweet herbs, prepared as in Chapter first, eight cloves, two blades of mace, two inches of stick cinnamon, eight allspice, one ounce of onion whole, one ounce of carrot whole; boil all these together half an hour when you are preparing the hare, as in receipt No. 70; lay the browned pieces of hare in an earthen jar; season them a little with a teaspoonful of salt, and quarter of a saltspoonful of pepper; strain the gravy made as above into the jar; put on the cover; fasten it in place with a paste made of flour and water, and oiled on the top to prevent cracking. Bake the hare in a moderate oven three hours. When you are nearly ready to dish it, cut a slice of bread two inches thick, the entire side of a large loaf, trim it to a perfect oval, fry it light brown in hot fat, put it on a platter, arrange the hare on it, and pour the gravy over; serve hot.
72. Stuffed Eggs.—Boil eight eggs for ten minutes, until quite hard, lay them in cold water until they are quite cold; make a white sauce, as directed in receipt No. 65; soak two ounces of stale bread in tepid water for five minutes, and wring it dry in a towel; put one ounce of grated cheese, Parmesan is the best, in a sauce-pan with one saltspoonful of salt, half that quantity of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, a teaspoonful of lemon juice, two ounces of butter, and a gill of the white sauce; cut the eggs carefully in halves lengthwise after removing the shells, rub the yolks through a sieve with a silver spoon, and add them with the bread to the sauce, as prepared above; stir these ingredients over the fire until they cleave from the sides of the sauce-pan, when they will be scalding hot; on a hot platter put a layer of the white sauce as a foundation for the eggs; fill the whites with the forcemeat, rounding it up to look like the entire yolk of an egg, set them on a dish in a pyramid, and heat them in a moderate oven; send whatever white sauce you have left to the table in a boat, with the dish of eggs.