The Lady's Own Cookery Book, and New Dinner-Table Directory; / In Which will Be Found a Large Collection of Original Receipts. 3rd ed.

by Lady Charlotte Campbell Bury

Chickens, to heat.

Take the legs, wings, brains, and rump, and put them into a little white wine vinegar and claret, with some fresh butter, the water of an onion, a little pepper and sliced nutmeg, and heat them between two dishes.

Chickens, dressed with Peas.

Singe and truss your chickens; boil one half and roast the other. Put them into a small saucepan, with a little water, a small piece of butter, a little salt, and a bundle of thyme and parsley. Set them on the fire, and put in a small lump of sugar. When they boil, set them over a slow fire to stew. Lay your boiled chickens in a dish; put your peas over them; then lay the roasted ones between, and send to table.

Chicken and Ham, ragout of.

Clear a chicken which has been dressed of all the sauce that may be about it. If it has been roasted, pare off the brown skin, take some soup, veal jelly, and cream, and a table-spoonful of mushrooms; if pickled, wash them in several waters to take out the vinegar: put them in the jelly, and keep this sauce to heat up. Cut up the chicken, the wings and breast in slices, the merrythought also, and divide the legs. Heat the fowl up separately from the sauce in a little thin broth: prepare six or eight slices of ham stewed apart in brown gravy; dip each piece of the fowl in the white sauce, and lay them in the middle of the dish with a piece of the ham alternately one beside another, taking care that as little of the white sauce as possible goes on the ham, to preserve its colour. Lay the legs one on each side of the meat in the middle; and pour the sauce in the middle, taking care not to pour it over the ham.

Chicken, or Ham and Veal patés.

Cut up into small dice some of the white of the chicken, or the most delicate part of veal already dressed; take sufficient white sauce, with truffles, morels, and mushrooms, and heat it up to put in the patés. When ready, pour it amply into them, and serve up hot.

Another.

Take the white of a chicken or veal, cut it up in small dice; do the same with some ham or tongue; warm it in a little broth, and take a good white sauce, such as is used for pheasants, and heat it up thoroughly.