KITCHEN AND COOKERY 402 MINCED CHICKEN, RABBIT, OR TURKEY Required: Half a pound of cooked chicken. One ounce of butter. One ounce of flour. Half a pint of chicken stock or milk. Seasoning. Toast. Melt the butter, stir in the flour, add the milk, and boil till the same thickens. Remove all skin and bone, and chop the chicken rather coarsely. Cool the sauce slightly, add the chicken, season the mixture well, and heat for five minutes without re-boiling. Turn the mince on to a hot dish, and arrange a border round of neat sippets of toast. CHICKEN A LA MARENGO Required : One fowl. Si. tablespoonfuls of salad oil. Half a pint of brown sauce. Three tomatoes. Three ounces of ham or lean bacon. Two teaspoonfuls of chopped onion or shallot. Half a lemon. Salt and pepper. (// liked) Two tablespoonfuls of sherry. An old fowl will do excellently for this dish; with the slow, gentle cooking it will become quite tender. Cut it into small joints and the ham into large dice. Heat the oil in a stewpan, put in the chicken, and fry it a light brown, then add the onion and fry that. Next drain off all the oil from the chicken, and add the brown sauce, ham, and sliced tomatoes, also a little salt. Put the lid on the pan and let the contents simmer gently for about an hour or until the fowl is tender. Arrange the joints in a neat pile on a hot dish. Season the sauce, carefully adding the wine if it is to be used. Re-heat the sauce, strain it over the chicken, arrange the ham in little heaps round, and garnish the dish with neatly cut sippets of fried bread and slices of lemon. CURRIED CHICKEN Required : One fowl, with its giblets. Two small onions. Two carrots. A bunch of parsley and herbs. One and a half pints of cold water. One tablespoonful of ground almonds. One tablespoonful of desiccated cocoanut. Half a pint of milk. Two ounces of butter or good beef dripping. One tablespoonful of curry powder. Half a tablespoonful of curry paste. Two teaspoonfuls of flour. Two teaspoonfuls of red-currant jelly. Half a lemon. Quarter of a pound of well-boiled Patna rice. Foiu: peppercorns. Salt. Cut the chicken into neat, small joints. Put the head, neck, liver, legs, and feet of the bird into a saucepan, cut the gizzard open, clean and wash it thoroughly, and add it, also one sliced onion, the carrot, herbs (tied together), peppercorns, cold water, and a little salt. Put the lid on the pan, and let the stock cook gently for one hour ; then strain off the liquid and carefully skim off all grease. Put the almonds and cocoanut in a basin, and pour the milk, which must be boiling, over them, let them stand until they are cold, then strain off the liquid through a piece of muslin. Squeeze the nuts well. The nutty flavour thus obtained is a great im- provement to all curries. Melt one ounce of the butter in a stewpan. Add the other onion, cut in slices and fry it a very pale brown. Next add the flour, curry powder, and paste, and fry them gently for six or eight minutes, adding more butter or dripping if necessary. Then add grad- ually a pint of the chicken stock, stirring all the time. Let the sauce simmer for a quarter of an hour. Meanwhile, in another pan, melt the rest of the butter, and fry the joints of chicken lightly in it, then Hft them into the curry sauce. Let it simmer for another quarter of an hour, then add half the milk, the jelly, and strained juice of the lemon. Season the curry carefully and let it simmer for half an hour. Add the rest of the milk, and re-heat it. Arrange the joints in a neat pile on a hot dish, and either arrange a border round of boiled rice or hand it on a separate dish. N.B. — A simpler curry may be made by using all stock in place of the milk infusion, and the jelly may be omitted. FRICASSEED RABBIT Required : One rabbit. Two ounces of butter. One and a half ounces of flour. One and a half pints of white stock or milk and water. One small carrot and onion. A stick of celery. A bunch of parsley and herbs. A bay-leaf. Four peppercorns. Two cloves. A blade of mace. One lemon. Two yolks of eggs. Salt and pepper. Neat rolls of bacon. Sippets of toast. (// liked) Four tablespoonfuls of cream. Prepare the vegetables and cut each in quarters. Put them in a saucepan with the stock, herbs (tied together), and spice (tied in muslin) ; bring these to the boil. Cut the rabbit into neat joints, and lay them in salt and water for about half an hour. Then lift them out and put them into the stock, which should be boiling ; let them simmer gently for about ten minutes. Then lift the joints on to a plate, and skim the stock carefully. Melt the butter in a sauce- pan, stir in the flour smoothly, and let it cook for a few minutes, without colouring it. Then add the stock, and stir slowly until it boils. Now put in the pieces of rabbit, and let them simmer gently until they are tender ; the time will depend on the age of the rabbit. Put the joints on to a plate and keep them hot. Strain the sauce into another saucepan, add salt and pepper, two teaspoonfuls of lemon juice, tne beaten yolks, and cream, if you wish to use it. Re-heat the sauce thoroughly, but it must not actually boil after adding the I
