284: THE nOUf^FATOLB. 



breadcrninb t'lcm. Iltib a littlo suet on a clean gridiron, place it over a 

 very clear fire, with the four pieces of chicken, broil them very carefully 

 until of a nice brown color; then having ready a hot dish, with four pieces of 

 toasted bread on it, lay half a chicken on each piece of toast, and pour over 

 all a good white sauce, which must be made with a little raw cream. 



Clilclteii Pattie.^. — Chicken pattics are made by picking the meat from 

 a cold chicken and cutting it in small pieces. Put it in a saucepan with a 

 little water or milk, butter, pepper and salt. Thicken with a little flour and 

 with the yelk of one egg. Line some patty-pans with crust, not rich and yet 

 not tough, rub them over with the white of the egg, and bake. When done, 

 fill with the chicken, and send to the table hot. Cut out round cakes of the 

 crust for the tops of the little pies, and bake on a common baking tin. It is 

 vei7 little trouble to do this, and the pleasure afforded each child by having 

 a little chicken pie of his own amply pays the right-minded cook. 



Smotliered Chickens. — Cut the chickens in the back, lay them flat in a 

 dripping-pan, with one cup of water; let them stew in the oven until they 

 begin to get tender; take them out and season with salt and pepper; rub 

 together one and one-half^ablespoonfuls of flour, one tablespoonful butter; 

 (spread all over the chickens; put back in the oven, baste well, and when 

 tender and nicely browned take out of the dripping-pan; mix with the gravy 

 in the pan one cup of thickened milk with a little flour; put on the stove and 

 let it scald up well and pour over the chickens; parsley, chopped fine, is a 

 nice addition to the gravy. 



Virgiii:a Fried Cliiclceii.—Dice and fry cne half pound of salt pork 

 until it is well rendered. Cut up a young chicken, soak for half an hour in 

 salt and water, wipe dry, season with pepper, roll in flour, and try in hot 

 fat until each piece is of a rich brown color. Take up and set aside in a 

 warming closet. Pour into the gravy one cup of milk — half cream is better; 

 thicken with a spoonful of flour, and add a spoonful of butter and chopped 

 parsley; boil up and pour over the hot chicken, or, if preferred, serve with- 

 out the cream gravy, with bunches of fried parsley. Plain boiled rice should 

 accompany this. 



Beef Rolls. — The remains of cold roast or boiled beef, seasoning to taste 

 of salt, pepper, and minced herbs; puif paste. Mince the beef tolerably 

 fine, with a small amount of its own fat; add a seasoning of pepper and salt, 

 and chopped herbs; piit the whole into a roll of puff paste and bake for half 

 an hour, or rather longer, should the roll be very large. Beef patties may 

 be made of cold meat by mincing and seasoning beef as directed above, and 

 baking in a rich puff paste in patty tins. 



Veal Cutlets. — The cutlets should be cut as handsomely as possible, 

 and about three-quarters of an inch in thickness; they should, before cook- 

 ing, be well beaten with the blade of a chopper, if a proper beater be not at 

 hand; they should then be fried a light brown and sent tip to table, gar- 

 nished with parsley, and rolls of thin-sliced, nicely-fried bacon; they are 

 with advantage coated previously to cooking with the yelk of an egg, and 

 dredged with bread crumbs. 



A la Mode ClilcUen— Pick and draw a fine young chicken, wash and 

 wlp« dry and season with salt and pepper. Make a nice pastry, roll out an 

 inch thick; wrap the chicken in it, tie in a cloth, and boil an hour or two, ac- 



