Chicken Fricassee.—Clean and disjoint chicken. Wipe each piece. Put in pot, cover with boiling water and simmer till tender. To the liquor add 1 cup or more hot milk, and thicken with flour dissolved in cold water. Season well, boil up for a few minutes. Serve with dumplings or Royal biscuit.
Brown Fricassee of Chicken.—Clean and disjoint. Brown in a few spoons hot butter or pork fat. Transfer to a kettle. To fat in pan add sufficient flour to absorb. Stir and brown. Gradually add 1 pint hot water, stir till thickened, strain over chicken. Cover and simmer gently till tender.
Chicken Pâtés.—Chop meat of cold chicken coarsely and season well. Make large cup rich drawn butter, and while on fire stir in 2 eggs, boiled hard, minced very fine, also a little chopped parsley, then chicken meat. Let almost boil. Have ready some pâté-pans of good paste, baked quickly to light brown. Slip from pans while hot, fill with mixture and set in oven to heat. Arrange upon dish and serve hot.
Boned Chicken.—Boil a chicken in little water as possible until meat will fall from bones; remove all skin, chop together light and dark parts; season with pepper and salt. Boil down liquid in which chicken was boiled, then pour it on meat; place in tin, wrap tightly in cloth, press with heavy weight several hours. Serve cold, cut in thin slices.
Chicken Pot-pie.—2 large chickens disjointed and boiled in 2 quarts water; add a few slices salt pork; season. When nearly cooked, add crust made of 1 quart flour, 4 teaspoons Royal Baking Powder, 1 saltspoon salt; stir in stiff batter with water; drop into kettle while boiling; cover close and cook 25 minutes.
Chicken Pot-pie, 2.—Disjoint 2 fowls and cook in 2 quarts water till very tender. Slip out bones and season. Line sides of clean kettle with rich biscuit crust (see [Biscuits]). Add chicken and thickened liquor. Stand on moderately hot fire. Build fire of dry cobs or small sticks round kettle, and keep burning till crust is well browned. Put chicken on platter and lay crust on it. Old-fashioned receipt.
Make thick dumpling batter (see [Dumplings]). Drop by spoonfuls into thickened boiling liquor, cover closely for 20 minutes. New receipt.
Chicken Pie.—Take 2 full-grown chickens, or more if small, disjoint them, cut backbone, etc., small as convenient. Boil them with few slices of salt pork in water enough to cover them, let boil quite tender, then take out breast-bone. After they boil and scum is taken off, put in a little onion out very fine—not enough to taste distinctly, just enough to flavor a little; rub some parsley very fine when dry, or cut fine when green—this gives pleasant flavor. Season well with pepper and salt, and few ounces good fresh butter. When all is cooked well, have liquid enough to cover chicken, then beat 2 eggs and stir in some sweet cream. Line 5-quart pan with crust made like Royal Baking Powder biscuit, only more shortening, put in chicken and liquid, cover with crust same as lining. Bake till crust is done, and you will have a good chicken pie.
Creamed Chicken.—Make 1 cup cream sauce (see [Sauces]). Prepare 2 cups diced cooked chicken. Add to sauce, season well, simmer 10 minutes.
