The Whitehouse Cookbook (1887) Part 17

All first-cla.s.s grocers and druggists keep this "India Curry Powder,"

put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be subst.i.tuted for the chicken, if preferred, and sent to the table with or without a dish of rice.

_To Boil Rice or Curry._--Pick over the rice, a cupful. Wash it thoroughly in two or three cold waters; then leave it about twenty minutes in cold water. Put into a stewpan two quarts of water with a teaspoonful of salt in it; and when it boils, sprinkle in the rice.

Boil it briskly for twenty minutes, keeping the pan covered. Take it from the fire, and drain off the water. Afterwards set the saucepan on the back of the stove, with the lid off, to allow the rice to dry and the grains to separate.

Rice, if properly boiled, should be soft and white, and every grain stand alone. Serve it hot in a separate dish or served as above, laid around the chicken curry.

CHICKEN POT-PIE. No. 1.

Cut and joint a large chicken, cover with cold water, and let it boil gently until tender. Season with salt and pepper, and thicken the gravy with two tablespoonfuls of flour, mixed smooth with a piece of b.u.t.ter the size of an egg. Have ready nice light bread-dough, cut with the top of a wine-gla.s.s about a half an inch thick; let them stand half an hour and rise, then drop these into the boiling gravy. Put the cover on the pot closely, wrap a cloth around it, in order that no steam shall escape; and by no means allow the pot to cease boiling.

Boil three-quarters of an hour.

CHICKEN POT-PIE. No. 2.

This style of pot-pie was made more in our grandmother's day than now, as most cooks consider that cooking crust so long destroys its spongy lightness, and renders it too hard and dry.

Take a pair of fine fowls, cut them up, wash the pieces, and season with pepper only. Make a light biscuit dough, and plenty of it, as it is always much liked by the eaters of pot-pie. Roll out the dough not very thin, and cut most of it into long squares. b.u.t.ter the sides of a pot, and line them with dough nearly to the top. Lay slices of cold ham at the bottom of the pot, and then the pieces of fowl, interspersed all through with squares of dough and potatoes, pared and quartered. Pour in a quart of water. Cover the whole with a lid of dough, having a slit in the centre, through which the gravy will bubble up. Boil it steadily for two hours. Half an hour before you take it up, put in through the hole in the centre of the crust some bits of b.u.t.ter rolled in flour, to thicken the gravy. When done, put the pie on a large dish, and pour the gravy over it.

You may intersperse it all through with cold ham.

A pot-pie may be made of ducks, rabbits, squirrels or venison. Also of beefsteak. A beefsteak, or some porksteaks (the lean only), greatly improve a chicken pot-pie. If you use no ham, season with salt.

[Ill.u.s.tration: Top left ABIGAIL ADAMS; Top right MARTHA JEFFERSON; Middle MARTHA WAs.h.i.+NGTON; Bottom left MRS JAMES MONROE; Bottom right D. P. MADDISON]

CHICKEN STEWED WITH BISCUIT.

Take chickens, and make a frica.s.see; just before you are ready to dish it up, have ready two baking-tins of rich soda or baking-powder biscuits; take them from the oven hot, split them apart by breaking them with your hands, lay them on a large meat platter, covering it, then pour the hot chicken stew over all. Send to the table hot. This is a much better way than boiling this kind of biscuit in the stew, as you are more sure of its being always light.

CHICKEN DRESSED AS TERRAPIN.

Select young chickens, clean and cut them into pieces; put them into a stewpan with just _enough_ water to cook them. When tender stir into it half of a cup of b.u.t.ter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coa.r.s.ely minced and a small gla.s.s of wine. Boil up once and serve with jelly.

CHICKEN ROLY-POLY.

One quart of flour, two teaspoonfuls of cream tartar mixed with the flour, one teaspoonful of soda dissolved in a teacupful of milk; a teaspoonful of salt; do not use shortening of any kind, but roll out the mixture half an inch thick, and on it lay minced chicken, veal or mutton. The meat must be seasoned with pepper and salt and be free from gristle. Roll the crust over and over, and put it on a b.u.t.tered plate and place in a steamer for half an hour. Serve for breakfast or lunch, giving a slice to each person with gravy served with it.

CHICKEN TURNOVERS.

Chop cold roast chicken very fine. Put it into a saucepan, place it over the fire, moisten it with a little water and gravy, or a piece of b.u.t.ter. Season with salt and pepper; add a small tablespoonful of sifted flour dissolved in a little water; heat all through and remove from the fire to become cool. When cooled roll out some plain pie-crust quite thin, cut out in rounds as large as a saucer; wet the edge with cold water and put a large spoonful of the minced meat on one-half of the round; fold the other half over and pinch the edges well together, then fry them in hot drippings or fat a nice brown.

They may also be cooked in a moderate oven.

CHICKEN PUDDING.

Cut up two young chickens into good-sized pieces; put them in a saucepan with just enough water to cover them well. When boiled quite tender, season with salt and pepper; let them simmer ten or fifteen minutes longer; then take the chicken from the broth and remove all the large bones. Place the meat in a well-b.u.t.tered pudding dish, season again, if necessary, adding a few bits of b.u.t.ter. Pour over this the following batter:--

Eight eggs beaten light and mixed with one quart of milk, three tablespoonfuls of melted b.u.t.ter, a teaspoonful of salt and two large teaspoonfuls of baking powder, added to enough sifted flour to make a batter like griddle-cakes.

Bake one hour in a _moderate_ oven.

Make a gravy of the broth that remained from the cooking of the chicken, adding a tablespoonful of flour stirred into a third of a cup of melted b.u.t.ter; let it boil up, putting in more water if necessary.

Serve hot in a gravy boat with the pudding.

CHICKEN AND MACARONI.

Boil a chicken until very tender, take out all the bones, and pick up the meat quite fine. Boil half a pound of macaroni until tender, first breaking it up to pieces an inch long. b.u.t.ter a deep pudding dish, put on the bottom a layer of the cooked macaroni, then a layer of the minced chicken, bits of b.u.t.ter, pepper and salt, then some of the chicken liquor, over this put another layer of macaroni, and so on, until, the dish is filled. Pour a cup of cream over the whole, and bake half an hour. Serve on a platter.

ROAST DUCK. (Tame.)

Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with the following:--

Three pints bread crumbs, six ounces b.u.t.ter, or part b.u.t.ter and salt pork, two chopped onions and one teaspoonful each of sage, black pepper and salt. Do not stuff very full, and sew up the openings firmly to keep the flavor in and the fat out. If not fat enough, it should be larded with salt pork, or tie a slice upon the breast. Place in a baking pan, with a little water, and baste frequently with salt and water--some add onion, and some vinegar; turn often, so that the sides and back may all be nicely browned. When nearly done, baste with b.u.t.ter and a little flour. These directions will apply to tame geese as well as ducks. Young ducks should roast from twenty-five to thirty minutes, and full-grown ones for an hour or more, with frequent basting. Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable. Make a gravy out of the necks and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling. The giblets, when done, may be chopped fine and added to the juice. The preferred seasonings are one tablespoonful of Madeira or sherry, a blade of mace, one small onion, and a little cayenne pepper; strain through a hair sieve; pour a little over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce.

BRAISED DUCK.

Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wine. Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently.

When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some b.u.t.ter.

When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dis.h.i.+ng up the ducks, pour it over them, garnis.h.i.+ng with the pieces of turnip.

_Palmer House, Chicago._

STEWED DUCK.

Prepare them by cutting them up the same as chicken for frica.s.see. Lay two or three very thin slices of salt pork upon the bottom of a stewpan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely covered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large tablespoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied with green peas.

_Palmer House, Chicago._

DUCK PIE.

Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry slit in the centre with a knife, and bake a light brown.

WARMED UP DUCK.

A nice dish for breakfast, and very relis.h.i.+ng, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying pan, and cover with water and the cold gravy left from the roast; add a piece of b.u.t.ter; let all boil up once and if not quite thick enough, stir in a little dissolved flour. Serve hot.

ROAST WILD DUCK.