COOKING RECIPES. 287 



Hashed Powli — Take the meat from a cold fowl and cnt it in small 

 pieces. Put half a pint of weU-flavored stock into a stewpan, add a httle 

 salt, pepper and nutmeg, and thicken with some flour and butter; let it boil, 

 then put in the pieces of fowl to warm; after stewing sufficiently, serve with 

 some poached eggs laid on the hash, with a sprig of parsley in the center, 

 and garnish round the plate with pieces of fried bread. 



Cliicken Pried. — Cut Some cold chicken into pieces and rub each with 

 yelks of eggs; tiht together some bread crumbs, pepper, salt, nutmeg, grated 

 lemon-peel and parsley; cover the pieces of chicken with this and fry them. 

 Thicken some good gravy by adding flour, and put into it cayenne pepper, 

 mushroom jKtwder or ketchup, and a little lemon juice, and serve this with 

 the chicken as sauce. 



To Remove Fishy- Taste from Game. — Pare a fresh lemon very care- 

 fully without breaking the thin white inside skm, put inside a wild duck and 

 keep it there forty-eight hours, and all the fishy taste so disagreeable in 

 wUd fowl wiU be removed. Every twelve hours remove the lemon and re- 

 place with a fresh one. A lemon thus prepared will absorb unpleasant 

 lavors from all meats and game. 



Chicken Pi-itiers. — Cut into neat pieces some tender cold chicken and 

 let them stand awhile in a mixture of lemon juice, salt and pepper. Make a 

 batter of milk, egg, flour and salt, stir the chicken into it, and then fiy in 

 boUing lard, putting one bit of chicken in each spoonful of batter. Serve 

 very hot, taking care to drain the £it off well. Garnish with parsley. 



Chicken Croquette. — Two sweet breads boiled; one teacap of boiled 

 chicken, hashed; one boiled onion, one teacup of boiled bread and milk, 

 quarter pound butter, salt and pepper. Chop chicken and sweet breads 

 very fine, mix in well the other ingredients, shape into rolls, then dip in the 

 yulk of an egg, then in cracker dust; drop into boiling lard and fry brown. 



I?ew^ "Way of Cookinj^ Chicken*. — A new way of cooking chicken.s is 

 to parboil them and then drop them into hot lard, a la doughnuts, and frj- a 

 few minutes. This will serve to make variety in the bill of fare, but will not 

 wholly take the place of the favorite method of browning in butter. Nice 

 gravy may be made by adding milk and flour to the butter in which chickens 

 have been fried. 



French Cliicken Pie. — A tandcr chicken cut in joints, half poimd salt 

 pork cut in small pieces, boil the two together till nearly tender in a little 

 water; line a deep dish with pie-paste, put in the meat, season wth salt, 

 pepper and chopped parsley, put in a httle water and cover over with the 

 pie-paste, which should be rich; bake forty minutes. 



Pickled Tongue. — The remains of pickled tongnes are very nice inter- 

 mixed and placed in a pan and pressed, when they will turn out resembling 

 collared meat. A little thick jelly may be poured into the pan with them. 

 Slices of cold tongue may be warmed into any kind of savory sauce aud laid 

 in a pile in the center of a di&h, the sauce being poured over them. 



A Deliciont Beefsteak. — Have your frying pan verv hot, wipe the steak 

 drv, place in it and cover tightly: turn frequently and Keep covered. When 

 done, add to the gravy one t;ibleapoonful hot coffee, a good size lump ol 

 butter; aali and pepper to taste. Pour over the steak and serve hot. 



