The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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Chickens Fried in Batter.—Prepare your chickens as for fry- -ing, then make a batter of 2 eggs well beaten, 1 teacup of milk, some salt, and sufficient flour to make thin batter. Then dip each piece of chicken into the batter and fry in hot lard or the essence of sweet fat bacon.
Fried Fowls.—The remains of cold roast fowls, vinegar, salt and cayenne pepper to taste, and 3 or 4 minced shallots. For the bat­ter, 1-2 lb. of flour, 1-2 pint of hot water, 2 oz. of butter, and the whites of 2 eggs. Cut the fowls into nice joints, steep them for an hour in a little vinegar, with salt, cayenne pepper and minced shal­lots. Make the batter by mixing the flour and water smoothly together; melt it in the batter, and add the whites of eggs beaten to a froth, and fry in boiling lard a nice brown. Pile them high in the dish and garnish with fried parsley or rolled bacon. When approved a sauce or gravy may be served with them. Ten minutes to fry the fowl. Seasonable at any time.
Fried ChickenGranger Method.—Two young chickens cut up at the joints, 3 eggs beaten light, 1 cup of bread or cracker crumbs, sweet lard, dripping or olive oil (commonly known as sweet or salad oil). After preparing the chickens, let them remain 1-4 of an hour in salt and water, wipe the pieces dry, pepper and salt them, dip them into the well beaten eggs, then into meal, flour or bread crumbs, and fry slowly in hot lard, dripping or olive oil. Pile on a hot dish and lay over sprigs or parsley.
Chicken Cutlets.—Two chickens seasoned to taste with salt, white and cayenne pepper, 2 blades of pounded mace, egg and bread crumbs, clarified butter, 1 strip of lemon rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom catsup, thickening of butter, fkur and 1 egg. Remove the breasfrand leg bones of the chickens, cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace and cayenne. Put the bones, trimmings, etc., into a stewpan with 1 pint of water, adding carrots, onions and lemon peel in the above proportion. Stew gently for 1 1-2 hour and strain the gravy. Thicken it with butter and flour, add the catsup and 1 egg well beaten ; stir it over the fire and bring it to the simmering point, but do not let it boil. In the meantime egg and crumb the cutlets, and give them a few dips of clarified butter; fry them a delicate brown, occasionally turning them. Arrange them pyramidically on the dish and pour over them the sauce. Ten minutes to fry cutlets.
The Duck.—This bird belongs to the order called swimmers or natatores. It lives mostly (when it can) in water, feeding on fish, worms and aquatic plants, and makes its nest in a moist place. Its flesh is savory, not being as gross as that of the goose and easier of