Chicken Boiled.
The second joint of a leg of chicken thrown into a little salted boiling water, or into stock, makes a delicious dish, with a chicken-sauce (see page 123) poured over it. I think this second joint is more tender, and has more flavor, than the breast.
Venison Steak.
A tender cut from a venison steak should be broiled the same as a beefsteak. It is nice with mashed potatoes (à la neige), or a currant-jelly, or a tomato-sauce around it.
To Prepare a Bird.
I remember the effects of a quail so well, eaten when very ill, that I have a decided disinclination to mention the word “bird” in association with “invalid dishes” at all. But there is a difference in the tenderness of birds, of course; and, then, a bird need not be swallowed whole, if one should be ever so hungry. If a bird is to be served, be sure that it is a tender one. Broil it carefully, or cook it whole in this manner: Put it into a close-covered vessel holding a little boiling water, and place it over a very hot fire; steam it for a few minutes; then brown it in the oven, basting it very frequently. Serve a tomato, currant-jelly, or wine sauce around it.
INVALID’S BILLS OF FARE.
(When a laxative diet is not objectionable.)
Breakfast.
Oatmeal porridge. A poached egg on toast.