Cookery for invalids and the convalescent.

Date:
1909
Catalogue details

Licence: In copyright

Credit: Cookery for invalids and the convalescent. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    add the chopped white of egg, and pour it over the chicken. FRICASSEE OF CHICKEN. * Cut a chicken into neat joints, put it into a stew-pan with enough hot water to cover it, one onion, a few herbs and peppercorns tied up in a muslin bag, add salt to taste; bring to the boil, skim and let it simmer gently at the side of the stove for about 30 minutes. Make a sauce by frying one ounce of butter and one of flour without letting it take colour. Mix to this about a pint of the liquor in which the chicken was stewed, and cook for ten minutes, strain and add two yolks of eggs, previously mixed with the juice of half a lemon and a table-spoonful of thick cream, keep stirring till the sauce thickens without allowing it to boil. Add the pieces of chicken to this, and cook for ten minutes. Do not allow it to boil. Dish up neatly and serve. CHICKEN CREAM. Ingredients.—4 oz. raw chicken, 1 table- spoonful bread-crumbs, i| oz. butter, J gill milk, \ gill cream, 1 white of egg, seasoning. Method.—Scrape and pound the meat, warm the bread-crumbs, milk and butter together. Pound with the meat. Sieve, and stir well in the cream, slightly beaten, and lastly beaten white of egg. Steam carefully in a buttered mould or basin for half an hour, turn out and serve with a nice white sauce. CHICKEN CROQUETTES. Ingredients.—3 oz. cooked chicken, 1 oz, of cooked ham, J oz. of butter, ^ oz. of flour, 1 gill of stock or milk.