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Page 57
JELLIED CHICKEN.
Tenderness is no object here, the most ancient dweller in the barnyard
answering equally well, and even better than "broilers."
Draw carefully, and if the fowl is old, wash it in water in which a
spoonful of soda has been dissolved, rinsing in cold. Put on in cold
water, and season with a tablespoonful of salt and a half teaspoonful of
pepper. Boil till the meat slips easily from the bones, reducing the broth
to about a quart. Strain, and when cold, take off the fat. Where any
floating particles remain, they can always be removed by laying a piece of
soft paper on the broth for a moment. Cut the breast in long strips, and
the rest of the meat in small pieces. Boil two or three eggs hard, and
when cold, cut in thin slices. Slice a lemon very thin. Dissolve half a
package of gelatine in a little cold water; heat the broth to
boiling-point, and add a saltspoonful of mace, and if liked, a glass of
sherry, though it is not necessary, pouring it on the gelatine. Choose a
pretty mold, and lay in strips of the breast; then a layer of egg-slices,
putting them close against the mold. Nearly fill with chicken, laid in
lightly; then strain on the broth till it is nearly full, and set in a
cold place. Dip for an instant in hot water before turning out. It is nice
as a supper or lunch dish, and very pretty in effect.
* * * * *
SAUCES AND SALADS.
The foundation for a large proportion of sauces is in what the French cook
knows as a _roux_, and we as "drawn butter." As our drawn butter is often
lumpy, or with the taste of the raw flour, I give the French method as a
security against such disaster.
TO MAKE A ROUX.
Melt in a saucepan a piece of butter the size of an egg, and add two even
tablespoonfuls of sifted flour; one ounce of butter to two of flour being
a safe rule. Stir till smooth, and pour in slowly one pint of milk, or
milk and water, or water alone. With milk it is called _cream roux_, and
is used for boiled fish and poultry. Where the butter and flour are
allowed to brown, it is called a _brown roux_, and is thinned with the
soup or stew which it is designed to thicken. Capers added to a _white
roux_--which is the butter and flour, with water added--give _caper
sauce_, for use with boiled mutton. Pickled nasturtiums are a good
substitute for capers. Two hard-boiled eggs cut fine give egg sauce.
Chopped parsley or pickle, and the variety of catchups and sauces, make an
endless variety; the _white roux_ being the basis for all of them.
BREAD SAUCE.
For this sauce boil one point of milk, with one onion cut in pieces. When
it has boiled five minutes, take out the onion, and thicken the milk with
half a pint of sifted bread-crumbs. Melt a teaspoonful of butter in a
frying-pan; put in half a pint of coarser crumbs, stirring them till a
light brown. Flavor the sauce with half a teaspoonful of salt, a
saltspoonful of pepper, and a grate of nutmeg; and serve with game,
helping a spoonful of the sauce, and one of the browned crumbs. The boiled
onion may be minced fine and added, and the browned crumbs omitted.
CELERY SAUCE.
Wash and boil a small head of celery, which has been cut up fine, in one
pint of water, with half a teaspoonful of salt. Boil till tender, which
will require about half an hour. Make a _cream roux_, using half a pint of
milk, and adding quarter of a saltspoonful of white pepper. Stir into the
celery; boil a moment, and serve. A teaspoonful of celery salt can be
used, if celery is out of season, adding it to the full rule for _cream
roux_. Cauliflower may be used in the same way as celery, cutting it very
fine, and adding a large cupful to the sauce. Use either with boiled
meats.
MINT SAUCE.
Look over and strip off the leaves, and cut them as fine as possible with
a sharp knife. Use none of the stalk but the tender tips. To a cupful of
chopped mint allow an equal quantity of sugar, and half a cup of good
vinegar. It should stand an hour before using.
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